Recipes

"Butter"

Servings: 1 servings

Ingredients:

¾ cub Hot, cooked cornmeal
½ cub Water
¼ cub Coconut
½ teaspoon Salt

Preparation:

Blend all ingredients till smooth. Use on bread & vegetables, but note that it does not melt well.

JoAnn Racho, "Of These Ye May Freely Eat"

A Different Rice Salad

Servings: 6 servings

Ingredients:

1 cub Brown rice
1 ½ cub Water

VINAIGRETTE:
6 tablespoon Vegetable oil
2 tablespoon Olive oil
3 tablespoon Lemon juice
1 tablespoon Red wine vinegar
3 each Garlic cloves, minced
Salt & pepper
1 tablespoon Soy sauce
1 pinch Cayenne, to taste
1 teaspoon Basil
½ cub Pineapple, chopped

VEGETABLES:
2 each Scallions, chopped finely
¼ medium Green bell pepper, diced
¼ cub Raisins, optional
1 medium Carrot, julienned

Preparation:

Rinse rice & drain well. Combine rice & water. Bring to a boil, reduce heat & simmer for 45 minutes, or until the rice is cooked & the water has been absorbed.

While the rice is cooking, prepare the vinaigrette. While the rice is still hot, stir the rice into the vinaigrette & stir well. Add the vegetables & mix. Cover tightly & refrigerate until ready to serve.

VARIATION: Substitute the lemon juice with orange juice.

Recipe by Mark Satterly

A Lucky Accident

Servings: 1 recipe

Ingredients:

3 small Carrots, diced
2 small Parsnips, diced
1 medium Turnip, cut in chunks
2 each Celery stalks, diced
Celery leaves from
1 large Onion, stuck with 2 cloves
1 can Tomatoes with liquid
1 can Tomato paste
1 small Bn flat-leaf parsley
1 each Bay leaf
Fresh rosemary and thyme
Black peppercorns

Preparation:

Put 3 quarts of water in the bottom of a large stock pot with a pasta insert. Add the tomato liquid and tomato paste. Put all of the other ingredients in the pasta insert. Bring to a boil over high heat, lower the heat, cover and simmer for about 3 hours. Lift out the pasta insert, letting out the liquid fall back into the pot. Press down on the solids to extract as much liquid as possible and return all the liquid to the pot. Discard the solids.

Note: This started out to be vegetable stock to use up some leftover stuff I had on hand, but after I strained the stock I decided to use it as a cooking liquid for pasta. The pasta thickened and flavored the stock to such an extent that I decided to save the leftovers to use as a tomato-vegetable soup. I may add some vegetables and small pasta to that.

Recipe by Diane Lazarus

Acorn Squash Baked with Pineapple

Servings: 6 servings

Ingredients:

3 each Acorn squash, halved
2 tablespoon Dry sherry
2 tablespoon Brown sugar
6 tablespoon Olive oil
½ cub Crushed pineapple, drained
¼ teaspoon Ground nutmeg
1 teaspoon Salt

Preparation:

Preheat oven to 425 F.

Scoop out the squash seeds and fibers and discard. Place squash in greased baking dish. Put 1 teaspoon each of sherry, brown sugar, and oil in each squash half.

Cover and bake for 30 minutes or until tender. Scoop squash out of shells but leave a wall about ¼ inch thick. Mash squash and combine with remaining 4 tablespoons oil, pineapple, nutmeg and salt, beating well to blend.

Spoon back into shells and return to oven to bake for 15 minutes more.

Adapted from Pearl Byrd Foster, "Classic American Cooking" Posted by Jeff Pruett.

Acorn Squash Stuffed with Apple Couscous

Servings: 8 servings

Ingredients:

1 cub Couscous
1 cub Apple juice
¼ cub Prunes, pitted & chopped
¼ cub Dried cranberries
¼ cub Dried apples
¼ cub Apple juice concentrate, thawed
¼ teaspoon Cardamom, ground
1 tablespoon Maple syrup
4 each Acorn squash, halved & seeded
¼ cub Pecans, toasted & chopped, optional

Preparation:

Place couscous in a small mixing bowl. Set aside.

Bring apple juice to a boil in a small saucepan & pour over the couscous. Cover & set aside until the juice is absorbed. This will take 15 minutes.

Stir in the fruit, apple juice concentrate, cardamom & maple syrup.
Set aside.

Steam squash halves until tender, about 15 minutes. Drain & place on a baking sheet. Preheat oven to 350F. Fill squash halves with the couscous mixture & bake for 20 minutes. Top with pecans & serve.

"Vegetarian Gourmet" Winter, 1995

Acorn Squash With Pine Nuts

Servings: 4 servings

Ingredients:

2 each Acorn squash, halved
2 tablespoon Pine nuts
1 each Garlic clove, minced
¼ cub Green onions, sliced
1 ½ teaspoon Oil
1 cub Mushrooms, sliced
½ cub Zucchini, diced
½ cub Yellow squash, diced
1 cub Tomatoes, diced
2 teaspoon Lemon juice
2 teaspoon Oregano
2 teaspoon Basil
¼ teaspoon Salt
½ teaspoon Black pepper

Preparation:

Preheat oven to 375F. Place squash, cut side down, on a baking sheet & cook until tender, about 45 minutes. Set aside to cool. Scoop out the inside & discard the seeds & strings.

Saute pine nuts & green onions in oil for 1 minute. Add mushrooms, zucchini, yellow squash & tomatoes & saute until just about tender, 5 minutes or so.

Stir in the remaining ingredients. Spoon the vegetable mixture into the squash shells. Serve immediately.

"Vegetarian Gourmet" Fall, 1995

African Green Pepper & Spinach

Servings: 4 servings

Ingredients:

1 medium Onion, chopped
1 medium Green pepper, chopped
1 tablespoon Oil
1 medium Tomato, chopped
1 pound Fresh spinach, stems removed
¾ teaspoon Salt
⅛ teaspoon Pepper
¼ cub Peanut butter

Preparation:

Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.

Betty Crocker Regional and International Recipes

(C) 1993 General Mills, Inc.

African Squash & Yams (Futari)

Servings: 6 servings

Ingredients:

1 small Onion, chopped
2 tablespoon Oil
1 pound Hubbard squash, pared & cut into 1" pieces
2 medium Yams pared, cut to 1" pieces
1 cub Coconut Milk
½ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground cloves

Preparation:

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat.
Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

Betty Crocker Regional and International Recipes

(C) 1993 General Mills, Inc.

Akpith (Corn/maize and bean flour snack)

Servings: 6 servings

Ingredients:

1 ½ cub Corn/maize meal
½ cub Soy flour
1 ½ tablespoon Baking powder
½ teaspoon Chili powder (optional)
Sugar to taste
1 cub Water
Oil
Salt and pepper

Preparation:

Corn/maize was introduced to Africa from Latin America by the Portuguese, mainly to provision their slave ships. The grain was quickly accepted because it grew rapidly and undemanding in cultivation. The name 'maize' comes from 'mahiz', the word used by the Caribbean Taino Indians from whom the Europeans probably first learned about the crop. in North American the English settlers were shown it by local Indians. 'Corn' was a general name given to any grain, so they called it simply 'Indian corn'.

Columbus noted that maize was "most tasty boiled, roasted or ground into flour". And in southern Ghana today a common food is 'kenkey', fermented corn/maize flour balls, wrapped in corn/maize leaves and steamed. Akpith, this recipe, is more straightforward.

DIRECTIONS:
===========
In a large saucepan, boil the water and then in half of the corn/maize meal and all the soy flour to make a thick porridge. Add the baking powder, chili powder if using and sugar; season.

Cook this for 10 minutes over a low heat, stirring constantly. Then remove the pan and set aside to cool for 10 minutes or so.

At this point, mix in the remaining corn/maize meal and combine thoroughly, adding water to produce a stiff dough.

Now pour enough oil into a pan or wok to give a depth of around 2 inches (5 cms), and heat up. While it is warming mould the dough into balls about 1 inch (2.5 cms) in diameter.

With the oil sizzling hot, slide 4 or 5 balls carefully into the pan and cook for 2-3 minutes until they are golden brown.

* Source: The World in Your Kitchen - by Troth Wells * Typed for you by Karen Mintzias

All-American Succotash

Servings: 6 servings

Ingredients:

3 cub Frozen corn kernels, thawed
2 pound Fresh lima bean
1 medium Leek, cleaned and chopped
1 tablespoon Olive oil
2 cub Tomatoes, chopped
1 teaspoon Salt
½ teaspoon Pepper
½ cub Parsley, chopped

Preparation:

1. Cut the corn from their husks and remove the lima beans from their pods.

2. In a large skillet, saut‚ the leek in the oil until it wilts, 2-3 minutes. Add the corn, lima beans, tomatoes, salt and pepper.

3. Bring to a simmer over high heat. Cover and turn the heat to low, then simmer for 10 minutes. Add the parsley. SErve hot or at room temperature.

Note: If you use frozen lima beans, defrost them and add them during the last few minutes of cooking.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Almost No-Cal Red Beans & Rice

Servings: 8 servings

Ingredients:

1 pound Dry red kidney beans
2 ½ cub Celery, finely chopped
2 each Green bell peppers, seeded & finely chopped
2 medium Onions, finely chopped
5 each Bay leaves
6 each Plum tomatoes
Hot pepper sauce

Preparation:

Cover beans with water (2-inches above beans). Let soak all day or overnight. Drain, then replace water just to cover the beans. Throw in all the vegetables. Bring to boil, reduce heat to simmer for about 45 minutes. When beans start cracking and showing white) they're done.

Serve with cooked rice, white, or brown. Add hot pepper sauce to taste.

Makes 8 servings.

Recipe by Sara David on AT&T's Interchange, Posted by David Pileggi

Almost Vegan Lasagna

Servings: 8 servings

Ingredients:

FILLING:
1 cub Green lentils, washed
2 tablespoon Olive oil
1 large Onion, diced
1 medium Carrot, thinly sliced
1 ½ cub Mushrooms, sliced
2 Garlic cloves, chopped
2 cub Tomatoes, diced
2 tablespoon Tomato paste
1 tablespoon Parsley
1 teaspoon Oregano
1 teaspoon Marjoram
1 teaspoon Soy sauce
Salt & pepper to taste

PASTA:
Lasagna strips, enough for 3 layers

BECHAMEL SAUCE:
3 ½ cub Water
½ cub Cashews
1 teaspoon Salt
½ teaspoon White pepper
1 Bay leaf
1 dash Nutmeg

ROUX:
¼ cub Vegetable oil
½ cub All-purpose flour

TOPPING:
1 ½ cub Mozzarella style soy cheese OR Italian style almond cheese (optional)

Preparation:

Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock.

Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended.

Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente.

BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside.

Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving.

Recipe by Mark Satterly

Aloo Gobi Masala

Servings: 2 servings

Ingredients:

12 ounce Potaotes, diced
20 ounce Cauliflower florets
1 large Tomato, diced
8 ounce Onion, thinly sliced
Salt & cayenne, to taste
½ teaspoon Turmeric
½ teaspoon Basil leaves
1 teaspoon Cumin seeds
1 ounce Lemon juice
1 each ½" piece ginger
2 each Garlic cloves
2 ounce Vinegar
Canola oil
4 ounce Cilantro leaves
1 each Jalapeno
2 each Green onions

Preparation:

Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as they will be done before the potatoes. The vegetables should be cooked but firm. Grind ginger and garlic. If fresh ginger is not available, use ½ tsp ginger powder. Finely chop the cilantro, green onion and jalapeno. Mix slice onion with basil, binegar and olive oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tb canola oil. When hot, add the cumin seeds. Fry until light brown. Add the onions. Cook until opaque. Add ginger and garlic. Saut‚ for a few minutes. Add the potatoes, cauliflower and the diced tomato. If the vegetables stick to the pan, add a little water to keep it moist.
Simmer until vegetables are done. Sprinkle with chopped cilantro, lemon juice and sliced tomato before serving.

From the Taj Mahal, New Orleans, LA in "The Vegetable Lovers Guide to New Orleans Restaurants" by Gay Sperling pp. 54-55 Adapted recipe.

Aloo Gobi, Mark's Version

Servings: 4 servings

Ingredients:

6 tablespoon Vegetable oil
4 medium Potatoes, cut into bite- sized pieces
1 medium Cauliflower, cut into bite- sized pieces
⅛ teaspoon Asafetida
1 teaspoon Black mustard seeds
1 teaspoon Whole cumin seeds
1 each 1" piece ginger, grated
3 each Dried red chiles
1 each Bay leaf
2 teaspoon Coriander, powdered
1 teaspoon Turmeric
1 teaspoon Garam masala
Salt & pepper
¼ cub Cilantro, minced

Preparation:

Heat oil until it is hot in a large, strong saucepan. Drop in the prepared potatoes & cauliflower & stir well until all the pieces are basted in the oil. Reduce heat to very low & cook gently, stirring occasionally & carefully, for 5 minutes. Add the asafetida & a few seconds later the cumin seeds, followed by the black mustard seeds.
Stir well & allow to continue cooking for 5 minutes or until the vegetables are almost cooked through.

Stir in the rest of the spices in the order listed. If you want your aloo gobi hotter, crumble the chiles. If not, leave whole & then remove before serving. Mix well & let simmer over the very low heat for another 7 minutes. If it sticks, sprinkle in a few drops of water, but try to avoid doing this if possible. The vegetables should now be well cooked. Stir in the cilantro, being careful notb to break the vegetables. Serve immediately.

Recipe by Mark Satterly

Aloo Saag

Servings: 4 servings

Ingredients:

4 tablespoon Oil
1 each Onion, chopped
4 each Curry leaves
6 each Fenugreek seeds
¼ teaspoon Kalonji
2 each Tomatoes, sliced
1 teaspoon Garlic pulp
1 teaspoon Chili powder
1 ½ teaspoon Coriander
1 teaspoon Salt
1 ½ teaspoon Mango powder
6 each Potatoes
9 ounce Frozen spinach
¼ pint Water
2 each Red chiles, sliced
2 tablespoon Cilantro, chopped
10 each Pieces ginger, shredded

Preparation:

Heat oil & saute the onion, curry leaves, fenugreek & kalonji until they hae changed colour. Reduce teh heat to medium & add the tomatoes, garlic, chili powder, coriander, salt & mango powder.
Stir-fry for 3 to 5 minutes before adding the spinach and the potatoes. Continue to stir-fry for 5 minutes.

Add water, cover & cook over a low heat for 10 to 15 minutes. When the potatoes are cooked through, add the red chiles & the cilantro.
Mix thoroughly & transfer to a serving dish. Garnish with the shredded ginger & serve with chapatis.

Shehzad Husain, "Vegetarian Indian Cookery"

Alternative Cabbage Rolls

Servings: 8 rolls

Ingredients:

CABBAGE LEAVES:
1 each Head cabbage
Water, to poach
1 pinch Salt

FILLING:
1 cub Bulgur
1 ¾ cub Boiling water
½ cub Pine nuts, toasted, ground
1 tablespoon Oil
1 large Onion, finely diced
3 each Garlic cloves, minced
1 large Carrot, finely diced
1 teaspoon Thyme
1 tablespoon Basil
2 teaspoon Sweet Hungarian paprika
2 tablespoon Soy sauce
Black pepper, to taste

SAUCE:
4 large Tomatoes
2 each Garlic cloves
1 teaspoon Basil
1 tablespoon Parsley
1 pinch Oregano
½ cub Water

Preparation:

Bring water & salt to a boil in a pot large enough to hold the whole head of cabbage. When it boils, place the whole cabbage in the pot & poach it until the outer leaves can be pulled away without tearing.
Set aside 8 large leaves with no holes in them.

Place bulgur in a bowl & pour boiling water over. Fluff with a fork & set aside until all the water has been absorbed. Fluff occasionally. When the water has been absorbed, mix in the ground pine nuts.

Heat oil in a skillet. Saute the onion, garlic & carrots over a low heat for about 5 minutes. Be careful not to overcook the vegetables, but you do need them to be soft. Stir in the herbs & the paprika & saute for a few minutes longer. Mix in the soy sauce & cook for another minute. Remove from the heat & mix into the prepared bulgur-pine nut mixture. Stir well, grind in black pepper & check the seasoning.

Place an eighth of the filling on each cabbage leaf & roll up, folding in the sides as you roll, ensuring that you have a tight roll. Transfer to a large baking dish, lightly oiled.

Put all the sauce ingredients in a food processor & puree into a light sauce. Pour over the cabbage rolls. Cover with foil & bake in a preheated oven at 350F for 40 minutes. Serve over rice.

Recipe by Mark Satterly

Alur Khosha Bhaja

Servings: 2 servings

Ingredients:

1 tablespoon Besan
1 cub Potato peels, firmly packed
1 tablespoon Vegetable oil
1 tablespoon White poppyseeds
⅛ teaspoon Salt
1 dash Cayenne

Preparation:

Put besan in a paper bag & add potato peels. Close the bag tightly & shake until the peels are evenly coated.

Heat oil in a large skillet over medium-low heat. Add poppyseeds & saute gently until lightly browned. Add salt & cayenne. Add the peels & fry until they are a medium-brown & crisp. Stir constantly:
this will take anywhere up to 15 minutes. Remove from heat & serve hot or at room temperature.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

American Vegetable Stew

Servings: 4 servings

Ingredients:

1 each Yellow onion, chopped
1 cl Garlic, crushed
1 each White potato, chunked
1 each Carrot, sliced
1 each Celery stalk, sliced
1 each Zucchini, sliced
½ cub Broccoli, chopped
1 each Leek, trimmed, washed & sliced
2 cub Tomato sauce
1 tablespoon Parsley
½ teaspoon Paprika
½ teaspoon Basil
½ teaspoon Chili powder
¼ teaspoon Dry mustard
¼ teaspoon Cumin
⅛ teaspoon Pepper

Preparation:

Cook the onions, garlic, potato, carrot and celery in a small amount of water in a large saucepan for 10 mins. Add the remaining ingredients and cook over low heat until the veggies are tender, about 35 mins. "The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Anasazi Bean Stew with Cornmeal Dumplings

Servings: 4 servings

Ingredients:

1 ½ cub Anasazi beans
3 cub Water
2 cub Chopped onions
1 cub Chopped celery
1 ½ cub Sliced carrots
1 strip kombu; rinsed
3 Bay leaves
2 teaspoon Dried savory
2 cub Tomato puree
1 tablespoon Balsamic vinegar
2 tablespoon Low-sodium tamari

CORNMEAL DUMPLINGS:
½ cub Cornmeal
¼ teaspoon Sea salt
⅛ teaspoon Baking powder
5 ¼ ounce Extra-firm silken tofu

Preparation:

Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.

Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.

While the stew is cooking, prepare the dumpling dough (below). Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.

Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
Serve immediately.

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

Delicious with cooked greens and a tomato salad.

CORNMEAL DUMPLINGS:
===================
(Makes about 8 dumplings)

In a medium-size mixing bowl, combine cornmeal, salt and baking powder.

Blend tofu in a blender or food processor until smooth and creamy.

Add tofu to cornmeal mixture and mix well.

Hints: Replace ½ cup all purpose flour for half of cornmeal.

STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calcium

DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium

From: Vegetarian Gourmet - Winter 1993
Typed for you by Karen Mintzias

Anne's Summer Salad

Servings: 4 servings

Ingredients:

3 small Eggplants
½ Green pepper
1 large Tomato
3 large Celery stalks
3 small Potatoes, new
12 Black olives

DRESSING:
½ cub Olive oil
3 tablespoon Red wine vinegar
2 Garlic cloves, minced
1 dash Pepper
1 dash Basil

Preparation:

Eggplant & Peppers: Peel, slice eggplants. place in colander and salt lightly. Let stand ½ hour. Preheat grill*. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand ½ hour. peel green pepper under running water. dice eggplant slice and green pepper. Place in large bowl.

Potato: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables.

Other vegetables; Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. mix well.

Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let marinate at room temperature at least ½ hour and then put in fridge. Toss and stir occasionally.

*I used stovetop grill but a BBQ or broiler could be used.

Recipe by Anne MacLellan

Another Garlic Soup Recipe

Servings: 6 servings

Ingredients:

2 Heads of garlic, peeled & minced
2 tablespoon Onion, chopped
2 tablespoon Olive oil
2 tablespoon Tomato paste
4 cub Stock
Salt & pepper

Preparation:

Combine garlic & onion in a bowl. Heat oil in a pot. Add garlic & onion & saute till soft. Do not brown. Add tomato paste. After a few minutes, stir in stock, salt & pepper. Simmer for 15 minutes.

Serve with croutons if desired.

Recipe by Mark Satterly

Antipasto Salad I

Servings: 8 servings

Ingredients:

VEGETABLES:
1 small Cauliflower, cut into small small flowerettes
3 large Carrots, thinly sliced
1 Green bell pepper, diced
1 cub Black olives
2 ½ cub Pasta, rotini

DRESSING:
1 ¼ cub Oil, vegetable or corn
¾ cub Cider vinegar
2 Garlic cloves, minced
1 tablespoon Sugar
Salt & pepper

Preparation:

VEGETABLES: In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water.

DRESSING: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

Carol Ferguson, "The Canadian Living Cookbook"

Apple and Oats Betty

Servings: 12 servings

Ingredients:

6 Baking apples
1 teaspoon Lemon juice
½ teaspoon Ground ginger
1 teaspoon Cinnamon
2 tablespoon Apple juice concentrate thawed
½ cub Chopped almonds
¼ cub Chopped cashews
½ cub Chopped pecans
1 cub Rolled oats
½ teaspoon Baking soda
3 tablespoon Maple syrup

Preparation:

Preheat oven to 350 F. Lightly oil and 8" x 8" baking dish.

Peel, core and slice apples. Combine with lemon juice, ginger, half the cinnamon and apple juice concentrate. Spoon int baking dish.

Mix nuts, oats, remaining cinnamon, baking soda and syrup. Sprinkle over apple mixture.

Bake until topping is golden brown, about 20 to 25 minutes.

Serve warm.

Per serving: 162 cal. 6 g prot, 106 mg sod, 19 g carb, 8 g fat, 0 mg chol, 32 mg calcium

* Source: Vegetarian Gourmet, Autumn 1993
* Typos by: Karen Mintzias

Apple Mousse

Servings: 4 servings

Ingredients:

4 large Cooking apples
2/3 cub Sugar
2 tablespoon Lemon juice
1 1/3 cub Water
2 teaspoon Cornstarch

Preparation:

Peel & core the apples. Slice them reasonably thinly & place in a large saucepan. Add the sugar & water & cook until the apples are very soft. When cooked, sprinkle in the cornstarch, stirring & beating to ensure that there are no lumps. Stir in the lemon juice.
Set aside to cool.

When cool, it doesn't have to be cold, place in a blender & blend until smooth. Pour into 4 small dessert dishes & chill until ready to serve. Serve with jam cookies.

Recipe by Mark Satterly

Apricot & Toasted Pecan Stuffing

Servings: 10 servings

Ingredients:

¾ cub Pecans, chopped
¾ cub Red onion, chopped
1 each Garlic clove, minced
1 tablespoon Oil
½ cub Dried apricot, chopped
2 teaspoon Rosemary
2 teaspoon Sage
¼ cub Parsley, chopped
6 cub Dry bread cubes
1 ¾ cub Vegetable stock

Preparation:

Preheat oven to 325F.

Dry roast pecans in a medium sized skillet over medium heat until fragrant, about 5 minutes, stirring often. Transfer to a large serving bowl & set aside.

Saute onion & garlic in oil in the same skillet until just browned, about 5 minutes. Add the apricot, rosemary, sage & parsley & saute just until heated through. Add to the bowl containing the pecans & mix well.

Stir in the bread cubes & add the stock, ½ cup at a time until it is the desired moistness. Transfer to a casserole dish, cover & bake for 20 minutes. Baste occasionally with additional stock. Remove the cover & bake for a further 20 minutes.

"Vegetarian Gourmet" Fall, 1995

Apricot Creme Tart

Servings: 6 servings

Ingredients:

8 Leaves phyllo
1 cub Dried apricots
½ cub Honey
2 cub Water
½ teaspoon Agar-agar powder
8 ounce Tofu
½ teaspoon Vanilla
2 tablespoon Lemon juice
16 ounce Can apricot halves
¼ cub Apricot jam
1 ounce Melted chocolate, optional

Preparation:

Preheat oven to 350F. Spray a 9" pie tin with non-stick spray.
Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they don't extend beyond the rim of the pan Repeat the procedure till the pan is covered. Bake for 15 to 20 minutes till crispy brown.

Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes. Transfer to a processor. Add tofu, vanilla & lemon juice & process till smooth. Pour into the crust.

Drain canned apricot halves & arrange on the pie. Melt jam & brush on top of tart. If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving.

"Vegetarian Times", December, 1993

Artichoke Gondolas

Servings: 4 servings

Ingredients:

4 large Artichokes, fresh
¾ cub Sun-dried tomatoes
1 small Eggplant, peeled & diced
2 cub Vegetable stock
¼ cub Onion, chopped
1 tablespoon Basil, chopped
1 tablespoon Oregano, chopped
2 each Garlic cloves, minced
¼ teaspoon Black pepper

Preparation:

Prepare the artichokes by washing under running water, pulling off the tough outer leaves & trimming the stem so that it can stand upright.
Steam until a petal near the centre pulls out easily, depending on the size of the artichoke, this can take anywhere from 25 to 40 minutes.
Remove from steamer.

Halve artichokes lengthwise, remove & discard the centre petals & the fuzzy centres. Remove outer leaves & reserve. Trim out the hearts & chop finely. Set aside.

Pour boiling water over the sun-dried tomatoes & let stand for 10 minutes before draining. Set aside. Meanwhile, simmer the eggplant in the stock for 10 minutes, drain.

Blend the eggplant, tomatoes & the rest of the ingredients in a processor until smooth. Stir in the artichoke hearts. Arrange artichoke leaves on a serving platter. Spoon one teaspoon of the dip onto the wide end of each leaf & serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Artichoke Heart & Asparagus Salad with Strawberry Dressin

Servings: 1 recipe

Ingredients:

SALAD:
6 each Baby artichokes
1 pound Asparagus
12 each Lettuce leaves
1/3 cub Carrots, shredded
1/3 cub Red cabbage, shredded

DRESSING:
½ cub Soy milk
1 tablespoon Lemon juice
1 cub Strawberries, sliced
2 teaspoon Liquid sweetener
¼ teaspoon Allspice

Preparation:

Prepare & cook the artichokes as described in the recipe for "Artichoke Gondolas". Halve artichokes lengthwise, remove & discard the centre petals & fuzzy centres. Remove & reserve the outer leaves. Trim out the hearts & chop finely. Cover & set aside.

Bring about an inch of water to a boil in a large skillet. Snap off the tough ends of the asparagus & discard. Cook asparagus uncovered until tender. Remove from water & chill.

DRESSING: Blend together all ingredients until smooth. Transfer to a small bowl & chill.

ASSEMLY: Arrange lettuce leaves on individual salad plates. Arrange artichoke hearts, asparagus spears, carrot & cabbage on top. Spoon dressing over the plates & serve, garnished with reserved artichoke leaves.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Artichoke Zucchini Saute

Servings: 4 servings

Ingredients:

2 medium Artichokes, fresh
1 tablespoon Garlic, minced
2 teaspoon Green onions, minced
2 teaspoon Olive oil
2 cub Zucchini, sliced
¼ cub Dry white wine
1 teaspoon Thyme
½ cub Tomatoes, peeled, seeded & diced
Salt & pepper

Preparation:

Prepare artichokes as for the "Artichoke Gondolas" recipe, but do not steam. When prepared, cut into very thin strips, lengthwise. Saute the artichoke strips, garlic & green onions in oil in a wok for about 5 minutes, the artichokes ought to be tender.

Add zucchini, wine & thyme & cook until the zucchini is tender, only another 2 minutes. Add the tomatoes, salt & pepper & cook until thoroughly heated.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Asparagus Crepes with Mushroom Dill-Sauce

Servings: 2 servings

Ingredients:

CREPES:
½ cub Whole wheat pastry flour
¼ teaspoon Salt
¾ cub Soymilk
1 teaspoon Safflower oil

SAUCE:
1 tablespoon Margarine
1 small Onion, quartered & thinly sliced
1 Garlic clove, minced
1 cub Small white mushrooms, slice
1 tablespoon + 1 ts flour
¾ cub Soymilk
2 tablespoon Fresh minced dill
½ teaspoon Dried tarragon
2 teaspoon Lemon juice
Salt & pepper to taste

FILLING:
24 Slender asparagus stalks

Preparation:

CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in ¼ c of batter & tilt skillet till it's evenly coated. Cook over moderate heat till lightly browned on the bottom. Flip & brown the other side. Remove & set on a plate.
Repeat with the rest of the batter, you should have 6 crepes.

SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over moderate heat till onion is golden. Add mushrooms & cover. Cook till the mushrooms are limp & juicy. Sprinkle in the flour & stir till it disappears. Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill & tarragon. Cook at a simmer till the sauce thickens. Stir in the lemon juice & season to taste.
Remove from heat & cover.

FILLING: Trim about ½-inch of the asparagus stalks & scrape off any tough looking skin. Cut stalks in half & steam till tender crisp.

ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe, letting the tips protrude from the top & overlapping the halved stalks in the centre if necessary. Spoon a very small amount of sauce over the asparagus. fold one end of the crepe in towards the centre & overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish. Spoon remaining sauce evenly over the crepes. Bake in a preheated 350F oven until just heated through. Serve at once.

Nava Atlas, "Vegetarian Celebrations"

Asparagus Salad & Lemon-Mustard Vinaigrette

Servings: 8 servings

Ingredients:

2 pound Asparagus
1 each Red bell pepper, roasted, peeled & cut into strips

VINAIGRETTE:
¼ cub Olive oil
2 tablespoon Lemon juice
1 teaspoon Balsamic vinegar
1 tablespoon Dijon
Salt & pepper

Preparation:

Wash & bend asparagus discarding the tough ends that break off. Cut diagonally into three-inch pieces. Fill a large pot with water & bring to a rolling boil. Cook asparagus for 2 minutes. Drain & rinse in cold water. Place with pepper strips in a large serving bowl & set aside.

VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl. Stir in mustard, salt & pepper. Pour over the asparagus & pepper & toss to coat. Serve at room temperature.

"Vegetarian Gourmet" Spring, 1995

Autumn Breakfast Squash Soup

Servings: 2 servings

Ingredients:

2 cub Diced butternut squash (peeled)
1 cub Diced carrots
½ cub Diced onions
1 tablespoon Canola oil
1 tablespoon White miso
¾ cub Water

OPTIONAL:
1 tablespoon Orange juice concentrateOR- more if desired thawed

Preparation:

A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread.

DIRECTIONS
==========
Steam squash and carrots for 10 minutes. Set aside.

Saute onions in oil until translucent.

Dissolve miso in water.

Place all ingredients in a blender and puree.

Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg chol, 112 mg calcium

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

Avocado Butter

Servings: 1 servings

Ingredients:

¾ cub Mashed avocado
1 tablespoon Lemon juice
⅛ teaspoon Salt
½ teaspoon Onion powder
⅛ teaspoon Garlic powder

Preparation:

Blend all ingredients till smooth. Keep refrigerated.

JoAnn Rachor, "Of These Ye May Freely Eat"

Avocado Stuffed Tomatoes

Servings: 4 servings

Ingredients:

4 Fresh tomatoes
1 Ripe avocado
2 drop Lemon juice
1 pinch Chili powder
1 small Handful of alfalfa sprouts
2 tablespoon Chopped celery or green bell pepper
1 teaspoon Chopped parsley
1 pinch Coriander
Salt

Preparation:

Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.

King & Scott, "Food for Thought"

Baba Gannouj I

Servings: 8 servings

Ingredients:

6 large Eggplants
2 Lemons, juiced
2 tablespoon Tahini
Salt
1 large Garlic clove
¼ cub Chopped parsley, fresh
2 tablespoon Olive oil

Preparation:

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour.

Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste.

Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley.
Pour olive oil the top.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Baba Gannouj II

Servings: 12 servings

Ingredients:

2 medium Eggplants
Juice of 1 ½ lemons
¼ cub Virgin olive oil
½ teaspoon Allspice
½ teaspoon Cinnamon
½ teaspoon Black pepper
Salt to taste
Finely chopped parsley, green peppers & green onions
Pita bread

Preparation:

Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate.
Can be frozen at this point. Serve trimmed with parsley, green peppers & green onion with pita.

"The Hamilton Spectator", July 1993

Baigan Aur Tamaatar

Servings: 2 servings

Ingredients:

½ pound Eggplant
2 tablespoon Ghee
1 small Onion, chopped finely
1 Garlic cloves, sliced
½ teaspoon Turmeric
1 Bay leaf
1 1" cinnamon stick
½ teaspoon Salt
¾ teaspoon Cayenne pepper
1 slice ½" ginger
2 medium Tomatoes
1 teaspoon Garam masala

Preparation:

Wash & slice aubergines.

Heat ghee & when hot, saute the onion & garlic for 2 to 3 minutes.
Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently.

Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes.

Add tomatoes, cover pot & cook for another 10 minutes.

Sprinkle with garam masala & serve.

Be careful not to overcook otherwise it will go very mushy.

Michael Pandya, "Indian Vegetarian Cooking"

Baked Apple Rings

Servings: 4 servings

Ingredients:

4 each Baking Apples
½ cub Brown Sugar
½ teaspoon Powdered Cloves
½ teaspoon Cinnamon
½ cub Sweetener
½ cub Water

Preparation:

Preheat oven to 400 F.

Core and slice apples into ½" rings. place in shallow baking dish.
In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice.
Variation: Very good with red-hot candies put in the center of each ring.

Posted by Michelle Howe

Baked Apples And Chestnut Puree

Servings: 6 servings

Ingredients:

1 pound Fresh chestnuts OR
1 ½ cub Canned or bottled chestnutsOR
4 ounce Dried chestnuts, cooked
1/3 cub Soy milk
1/3 cub Apple juice
5 tablespoon Maple syrup
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
1/3 cub Raisins or currants
6 Sweet apples
Few tb lemon juice
Additional cinnamon
¾ cub White wine
3 tablespoon Margarine
1 Cinnamon stick
Mint leaves & thin orange slices for garnish

Preparation:

Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in colour. To prepare canned chestnuts, cook in their liquid till heated through. To prepare dried chestnuts, cook according to package directions.

Drain & rinse hot chestnuts under cold water. Cut off flat part with a sharp knife & scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg. Fold in raisins or currants.

Peel apples & remove core from top, leaving the bottom intact.
Hollow out the apple leaving a ½" shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with the chestnut puree.

Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish & pour wine & remaining syrup around the base of the apples. Add margarine & cinnamon stick to the pan.

Bake 30 to 40 minutes, basting occasionally with the wine mixture.
Garnish & serve.

"Vegetarian Times", December, 1993

Baked Bean Creole

Servings: 4 servings

Ingredients:

1 large Onion, chopped
1 Garlic clove, crushed
Oil for frying
2 Green bell peppers, diced
3 Celery stalks, sliced
2 tablespoon Flour
1 can Tomatoes
1 can Tomato paste
1 pinch Basil
1 pinch Rosemary
2 cub Cooked beans of your choice
½ cub Breadcrumbs
Water

Preparation:

Saute onions & garlic lightly in oil. Add pepper & celery. Fry for several minutes til ltender. Stir in the flour & add tomatoes. Add tomato paste & herbs & beans. Mix in breadcrumbs. Add a little water if too dry. Spoon into oiled casserole & sprinkle breadcrumbs on top. Bake for 30 minutes at 350F. Serve with rice & salsa sauce.

Toronto Vegetarian Association

Baked Curried Tomatoes

Servings: 6 servings

Ingredients:

6 large Tomatoes, peeled
1 cub Tomato sauce
2 teaspoon Curry powder
2 tablespoon Currant jelly
3 tablespoon Fresh bread crumbs

Preparation:

Preheat oven to 400 degrees F.

Cut deep, narrow holes in the tomatoes (be careful not to go all the way through). Place the tomatoes in a buttered baking dish.

Combine the tomato sauce, curry powder and currant jelly in saucepan.
Heat 5 minutes, pour over tomatoes (particularly inside the hollows) and bake 15 minutes.

Remove tomatoes from oven. Then turn on broiler.

Sprinkle bread crumbs over tomatoes and place under broiler to brown.

Adapted from Pearl Byrd Foster, "Classic American Cooking" posted by Jeff Pruett

Baked Flatbread with Garlic (Lahsooni Naan)

Servings: 12 servings

Ingredients:

4 cub Unbleached all-purpose flour
2 teaspoon Baking soda
1 teaspoon Cream of tartar
¼ teaspoon Sea salt
½ cub Water
1 tablespoon Egg replacer
1 cub Soymilk or lowfat milk
2 tablespoon Canola oil
¼ cub Olive oil or melted ghee
2 Garlic cloves; minced

Preparation:

Combine flour, baking soda, cream of tartar and salt. Set aside.

Whisk water and egg replacer.

Mix egg replacer, soy milk and canola oil in a large bowl.

Add flour mixture to soymilk mixture and stir until dough forms a ball.
Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-½ to 3 hours.

Preheat oven to 400 degrees F. Lightly oil baking sheets.

Saute garlic in olive oil for 2 minutes. Set aside.

Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about ⅜" thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top).

Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes.

Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium

HINT: After baking, place under broiler to brown.

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Baked Polenta With Mushrooms

Servings: 6 servings

Ingredients:

6 cub Polenta, cooked
1 each Garlic clove, quartered
2 tablespoon Olive oil
1 pound Mushrooms, sliced
2 tablespoon Basil, chopped
1 pinch Dried red pepper flakes
Salt & pepper

Preparation:

Preheat oven to 350F.

Spoon polenta into an oiled 8" X 12" baking dish & set aside.

Saute garlic in olive oil over medium-low heat until garlic begins to brown. About 5 minutes. Remove garlic with a slotted spoon & discard. Add mushrooms & saute in flavoured oil until they soften.
They will only need 5 minutes or so. Stir in the basil, red pepper, salt & pepper. Spread evenly over prepared polenta & bake for 15 minutes. Serve hot.

"Vegetarian Gourmet" Spring, 1995

Baked Tomatoes Stuffed with Leeks

Servings: 6 servings

Ingredients:

6 medium Tomatoes
1 large Or 2 small leeks
4 tablespoon Olive oil
Salt & pepper
Tabasco sauce
6 tablespoon Dry bread crumbs
3 teaspoon Olive oil
3 tablespoon Chopped parsley

Preparation:

Preheat oven to 400 F.

Grease a shallow baking dish or pan large enough to hold the 6 tomatoes. Wash tomatoes and cut off stem end (not too close). Using a teaspoon, scoop out seeds and pulp and discard. Turn tomatoes upside down on paper towels to drain and place in baking dish.

Wash leeks very thoroughly and pat dry. Cut away the tough green tips. Lay the leek pieces flat on a cutting board and slice crosswise very fine. Heat the 4 tablespoons butter in a saute' pan, add leeks and cook until soft (do not overcook). Season with salt, pepper, and Tabasco.

Spoon 1/6 of the cooked leeks into each tomato, then a tablespoon of breadcrumbs over them. Place a ½ ts olive oil on top of each tomato. Lower oven temperature to 350 F and bake for 12 minutes.

Sprinkle with chopped parsley and serve.

Adapted from Pearl Byrd Foster, "Classic American Cooking" posted by Jeff Pruett

Baked Yams With Red Onions

Servings: 4 servings

Ingredients:

3 medium Red onions, sliced thinly
3 medium Yams, thinly sliced
2 cub Apple cider
2 teaspoon Brown sugar
½ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Fresh thyme
1 tablespoon Olive oil

Preparation:

Preheat oven to 350F. Arrange the onion and yam slices in alternating layers in a 9-inch round or oval gratin dish. Pour the apple cider into a small saucepan, add the brown sugar, salt and pepper, and stir over medium heat until the sugar dissolves. Pour the hot cider over the onions and yams and sprinkle with thyme. Dot with Olive oil, cover the dish with foil, and bake for 1 hour. Remove the foil and continue baking, basting often, until the onions and yams are tender, about 30 mins. Divide among plates and serve.

"A Well Seasoned Appetite" Posted by Dan Klepach

Banana Condiment

Servings: 1 servings

Ingredients:

5 Very ripe bananas
Juice of 1 lemon
¼ cub Raisins

Preparation:

At least 1 day before, place bananas in fridge to blacken. Mash bananas till almost smooth. Add juice & raisins. In a pot, bring to a boil, stirring constantly till mixture thickens, about 10 minutes.
Cool slightly before serving. Can be stored in the fridge for 2 or 3 weeks. Serve with jolof rice. Makes 1 cup.

"Vegetarian Times" December, 1993

Banda Kopir Tarkari (Vegetables stir fried with spices)

Servings: 4 servings

Ingredients:

½ teaspoon Turmeric
½ pound Potatoes, cubed
1 Onion, finely chopped
1 Bay leaf
½ teaspoon Cumin, ground
½ teaspoon Ginger, ground
¼ teaspoon Chili powder
4 Tomatoes, chopped
1 cub Cabbage, finely sliced
½ cub Peas
Oil
Salt

Preparation:

Start by heating the oil in a heavy pan and put in the tumeric and some salt. Fry for a few seconds and then add the cubed potatoes, turning frequently so that they turn yellow from the tumeric. Cook them for 5-10 minutes (they will complete their cooking later) and remove them from the oil and set aside. Adding more oil if necessary, now saute the onion slices until they are soft and transparent. Then add the bay leaf, cumin, ginger and chili powder. Stir well and put in the tomatoes. When they have begun to break down, add the cabbage bit by bit, stirring it in well so that it is sauteed in the spices.
Cover and cook gently for 3-5 minutes. Finally put in the peas and semi-fried potatoes and seasoning.Mix well, replace the cover and continue to cook for 5-10 minutes or until potatoes are ready.

Troth Wells, "The World in Your Kitchen: Vegetarian Recipes" Posted by Anne Maclellan

Bandhakopir Ghanto

Servings: 4 servings

Ingredients:

2 ½ tablespoon Mustard oil
¾ pound Potatoes, cubed
½ teaspoon Cumin seeds
6 cub Cabbage, finely shredded
1 teaspoon Green chile, chopped
¼ cub Water
¾ teaspoon Salt
½ teaspoon Turmeric
1 ¼ teaspoon Sugar
1 dash Cayenne
½ cub Green peas, cooked
½ teaspoon Garam masala
Ghee, optional

Preparation:

Heat 2 tb oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or so. Stir often. Using a slotted spoon, remove from the oil & set aside.

Add the remaining oil. Add cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered, until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne, another 2 tb water & the potatoes.

Cover & simmer until the potatoes are tender. Then, add the peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for a few minutes. Sprinkle with ghee if desired & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Barbecue Baked Beans

Servings: 6 servings

Ingredients:

3 teaspoon Canola oil
2 can Pinto beans, rinsed & drained
3 medium Onions, 2 chopped, 1 sliced
2 large Green bell peppers, diced
4 each Garlic cloves, minced
3 tablespoon Prepared mustard
2 tablespoon Chili powder
1 ½ teaspoon Salt
8 ounce Tomato sauce
¼ cub Chili sauce
½ cub Cider vinegar
¼ cub Brown sugar
½ teaspoon Hot sauce
2 cub Vegetable broth

Preparation:

Preheat oven to 350F.

Heat 2 ts of oil in skillet. Saute chopped onion, garlic and green peppers until onions are lightly browned, about 10 mins.

Add all the other ingredients except sliced onions.

Pour mixture into lightly oiled roasting pan using the remaining 1 ts of oil.

Arrange sliced onions on top. Bake for 1 hour uncovered. The beans should look nice and brown.

Susan Powter, "Food" Typed by Lisa Greenwood

Bean and Garlic Dip

Servings: 1 servings

Ingredients:

2 cub Fava beans, cooked
¼ cub Soy Mayonnaise
1 Garlic clove, finely chopped
1 ½ teaspoon Ground red chiles
¼ teaspoon Salt
1 dash Hot pepper
Tortilla chips

Preparation:

Mix all ingredients except tortilla chips. Cover and refrigerate 1 hour. Serve with tortilla chips.

Source Unknown

Bean Burritos with Salsa Mexicana

Servings: 10 burritos

Ingredients:

10 Flour tortillas
2 ½ cub Dried pinto beans
6 cub Water
2 medium Onions; diced
1 pinch Salt (optional)

SALSA MEXICANA:
1 ½ medium Ripe tomatoes; diced
¼ cub Diced jalapeno peppers
½ medium Onion; diced
1 tablespoon Chopped fresh coriander (cilantro)
1 Green onion; chopped

Preparation:

Wash and drain the beans. In a large pot bring the beans, water, onions, and salt to a boil. Lower the heat, cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours).

Blend the ingredients for the salsa in a small bowl. Set aside.

Drain and mash the beans with a potato masher or electric mixer.

Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 8 to 10 minutes. Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito.

Makes 10 burritos and 1-½ cups salsa.

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Beany Burgers

Servings: 8 burgers

Ingredients:

16 ounce Can kidney beans, rinsed & drained
2 cub Brown rice, cooked
2 tablespoon Tomato ketchup
½ teaspoon Garlic powder
1 teaspoon Oregano
1 pinch Thyme
¼ teaspoon Sage
Salt & pepper
¼ cub Onions, finely chopped

Preparation:

Combine all ingredients except the onions in a large bowl. Mash with either a fork or a potato masher until the beans are well mashed, the rice will remain a little lumpy. Add onions & mix well.

Divide mixture into 8 patties & form into 8 burgers, wet hands slightly to prevent them sticking to your hands.

Lightly spray a non-stick griddle or skillet. Preheat over a medium heat & cook until well browned on both sides.

Bobbie Hinman, "Burgers 'n Fries 'n Cinnmaon Buns"

Beet Curry

Servings: 4 servings

Ingredients:

3 tablespoon Ghee
1 pinch Cumin seeds
1 each Bay leaf
2 ½ tablespoon Spiced onion
¼ teaspoon Cayenne
¼ teaspoon Garam masala
1 medium Potato, diced
½ cub Green peas
15 ounce Beets, cooked & diced
½ teaspoon Salt

Preparation:

Heat ghee & fry cumin seeds, bay leaf, spiced onion, cayeene & garam masala for 1 minute. Add potato, peas & beets & cook gently for 2 minutes. Add salt & a little water. Cook gently until the potato is tender. Serve over rice.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Beet Pesto

Servings: 4 servings

Ingredients:

4 Fresh beets with greens
½ teaspoon Salt
1 Red onion, chopped
1 Hot banana pepper, chopped
2 Garlic cloves, chopped
1 cub Walnuts, toasted
Black pepper

Preparation:

Trim & wash beets. Leave 1" stem, steam till tender. When beets are cooked, slip skins off under cool water & set aside. Remove leaves from stems & discard stems. Wash & dry leaves, chop coarsely. In a skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till softened. Add beet greens & cook 5 to 7 minutes. Transfer to a processor & puree with the cooked beets, cut into quarters. Add rest of ingredients & puree again, adding more olive oil if necessary.
The pesto keeps refrigerated for 2 weeks or freezes. You can add parmesan cheese if you wish.

"The Hamilton Spectator", Spetember 15, 1993.

Begun Pora

Servings: 4 servings

Ingredients:

1 medium Eggplant
2 tablespoon Vegetable oil
¼ teaspoon Kalonji seeds
2 each Green chiles
1 cub Onion, finely chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, grated
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
½ teaspoon Salt
½ teaspoon Sugar
½ cub Tomatoes, chopped
1 tablespoon Cilantro, chopped
Green onions, for garnish

Preparation:

Smoke or roast the eggplant. Mash & set aside.

Heat oil in a skillet & when hot add the kalonji seeds along with the whole chiles. Fry for a few seconds & then add the onion & cook until it is richly browned. Add garlic & ginger & stir a few times.
Mix in the remaining chile, turmeric, salt, sugar & tomatoes.
Simmer, covered, until the toamtoes disintegrate & you're left with a thick sauce. Discard whole chiles if desired.

Add the eggplant & simmer, covered, for 10 minutes. Stir occasionally to prevent it sticking. Remove from heat & let it sit 15 minutes. Garnish with green onions & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Begun Posto

Servings: 4 servings

Ingredients:

1 medium Eggplant
2 tablespoon Vegetable oil
2 each Red chiles, dried
¼ teaspoon Fenugreek seeds
1 ½ tablespoon Garlic, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
¼ cub Water
2 tablespoon White poppyseeds, ground into a paste
½ teaspoon Salt
½ teaspoon Sugar
Green onions, chopped, for garnish

Preparation:

Smoke & roast eggplant. Cool, mash & set aside.

Heat oil in a skilelt over medium-low heat. Fry red chiles until they darken. Add fenugreek, garlic & & green chile & stir until the garlic turns light brown, do not burn. Add turmeric & water. Bring to a boil. Lower heat slightly & stir in the eggplant. Add poppyseed paste, salt & sugar. Mix well. Simmer, covered, for 20 minutes.
Stir occasionally to prevent sticking. Remove from heat & let stand for a few minutes before serving. Garnish with green onion.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Bell Pepper Dolmas in Olive Oil

Servings: 4 servings

Ingredients:

6 small Green bell peppers
¾ cub + 2 tb extra virg olive oil
5 medium Onions, chopped
2 tablespoon Pine nuts
1 cub Long grain rice
2 small Tomatoes, mashed
2 tablespoon Currants
1 tablespoon Sugar
1 tablespoon Mint
1 teaspoon Dill weed
½ teaspoon Cinnamon
⅛ teaspoon Allspice
1 pinch Cloves
1 pinch Nutmeg
Salt
Juice of 1 lemon
Water

Preparation:

Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside.

In a heavy pot, heat ¾ cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & ¾ c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool.

Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with ¼ ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Bell Pepper Slaw

Servings: 6 servings

Ingredients:

4 cub Thinly sliced green cabbage
2 cub Red bell pepper, julienned
¼ cub Cider vinegar
1 tablespoon Sugar
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Celery seeds
¼ teaspoon Pepper

Preparation:

Combine all ingredients in a large bowl and toss well. Let stand 15 minutes before serving. Makes 6 1 cup servings.

Posted by Carolyn Shaw

Berry Almond Bundt Cake

Servings: 16 servings

Ingredients:

2 cub Unbleached all-purpose flour
¾ cub Cornmeal
1 teaspoon Cream of tartar
2 teaspoon Baking soda
1 cub Light soy milk
2 teaspoon Lemon juice
2 tablespoon Egg replacer, -=OR=-
½ cub Water
1 cub Natural applesauce
1 ½ cub Brown sugar
1/3 cub Light corn syrup
1 teaspoon Vanilla extract
1 teaspoon Almond extract
2 cub Dried cranberries
¾ cub Ground almonds

Preparation:

Preheat oven to 350F. Grease and flour a bundt pan.

Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside.

Mix soy milk and lemon juice and set aside.

Whisk egg replacer and water until light and foamy. Set aside.

Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts.

Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition.

Fold in cranberries and almonds.

Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling.

Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.

"Vegetarian Gourmet", Autumn 1993 Typed by Karen Mintzias

Berry Pecan Cornbread

Servings: 6 servings

Ingredients:

1/3 cub Silken tofu
1 ¾ cub Soy milk
½ cub Cranberry-apple juice
¼ cub Maple syrup
2 teaspoon Vanilla
1 ¾ cub Cornmeal
½ cub Unbleached flour
¼ cub Potato starch
2 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
¼ cub Sesame seeds
1 ½ cub Dried tart cherries or cranberries
1/3 cub Toasted whole pecans

Preparation:

Preheat oven to 350F. Blend tofu with next 4 ingredients with a fork.
Combine with cornmeal, flour, starch, baking powder, soda & salt; mix well & set aside for 10 minutes. Fold in sesame seeds, dried cherries or cranberries & pecans. Pour into an oiled loaf pan & bake 45 minutes.

"Vegetarian Times" December, 1993

Better Than Habitant Pea Soup (Just As Easy)

Servings: 6 servings

Ingredients:

2 tablespoon Olive oil
2 each Dried red chile peppers, chopped
1 cub Potatoes, diced
2 ½ cub Green peas, fresh or frozen
¼ teaspoon Coriander powder
¼ teaspoon Cumin powder
⅛ teaspoon Turmeric
6 each Peppercorns, crushed
6 cub Stock or water
Salt
Mint leaves for garnish

Preparation:

In a soup pot, warm the olive oil over low heat until hot. Stir in the chile & spices & heat for 30 seconds. Add the potatoes & peas & slowly cook for 5 minutes, stirring often, but do not brown. Reduce heat if necessary. Add stock & raise heat. Bring to a boil, cover, reduce heat & cook until the vegetables are very tender, about 25 minutes. Remove from stove & cool for 10 minutes.

In batches, place soup through a blender & blend until smooth.
Return to a clean pot & gently reheat. Season with salt & pepper & serve garnished with fresh mint leaves.

Recipe by Mark Satterly

Bhaja Muger Dal

Servings: 4 servings

Ingredients:

1 cub Yellow split mung beans
5 cub Water
¼ teaspoon Turmeric
2 each Green chiles
¾ teaspoon Salt
1 teaspoon Sugar
2 teaspoon Cumin, ground
2 teaspoon Coriander, ground
1 ½ tablespoon Vegetable oil
1 each Bay leaf
½ teaspoon Kalonji seeds
3 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Garam masala
2 tablespoon Lemon -=OR=- lime juice
Ghee, optional
Green chile, slivered, for garnish

Preparation:

Place mung beans on ungreased griddle or in a skillet over medium to medium-low heat. Stirring often, roast the dal for 8 to 10 minutes.
The dal will acquire a lighter colour & emit a nutty aroma. Be careful that they do not turn a dark brown. Transfer to a bowl & wash if desired.

Bring water to a boil & stir in the dal along with the turmeric & whole chiles. Simmer, covered, until the dal is tender, 35 to 45 minutes. While cooking, uncover & stir occasionally. Add salt, sugar, cumin & coriander. Keep warm.

Heat oil in a skillet. Add bay leaf & kalonji & fry for a few seconds. Add ginger & minced green chile & fry until the ginger is lightly browned which should be no more than 2 minutes. Stir constantly. Pour into the dal & mix well. Simmer for a further couple of minutes & remove from heat. Blend in the garam masala, lemon or lime juice & ghee if desired. Cover & let stand to let the flavours develop. Garnish & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Big Batch Lemon Muffins

Servings: 24 muffins

Ingredients:

1 ½ cub Unbleached all-purpose flour
1 ½ teaspoon Cream of tartar
1 tablespoon Baking powder
¼ teaspoon Sea salt
¼ teaspoon Ground nutmeg
1 ½ cub Whole wheat flour
½ cub Wheat germ
10 ½ ounce Soft silken tofu; drained
¼ cub Lemon juice
2 tablespoon Egg replacer
½ cub Water
½ cub Natural applesauce
1 cub Brown sugar
½ cub Light corn syrup
½ cub Wht. grape juice concentrate (frozen, thawed)
1 teaspoon Vanilla extract
1 teaspoon Grated lemon peel
½ teaspoon Cinnamon

Preparation:

Preheat oven to 400 F. Oil and lightly flour muffin pans.

Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl. Stir in whole wheat flour and wheat germ. Set aside.

Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth. Set aside.

In a small bowl, whisk egg replacer with water until foamy.

In a medium-size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate. Stir in egg replacer, vanilla, lemon peel and remaining 2 tablespoons lemon juice.

Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition.

Fill muffin cups 2/3 full with batter and lighty dust surface of each with cinnamon. Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes.

Turn out to cool on a wire rack. Serve warm or wrap and store at room temperature when cool.

Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg chol, 83 mg calcium

From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Bindaetuk

Servings: 8 pancakes

Ingredients:

2 tablespoon Glutinous rice
1 cub Whole mung beans
1 cub Mung-bean sprouts
2 each Scallions, thinly sliced
1/3 cub Green pepper, chopped
1/3 cub Finely chopped onion
¼ teaspoon Baking soda
2 teaspoon Sesame oil
1 tablespoon Sesame seeds toasted & lightly crushed
2 teaspoon Japanese soy sauce
1 teaspoon Salt
¾ cub Vegetable oil (about)

DIPPING SAUCE:
4 tablespoon Japanese soy sauce
2 ½ tablespoon Rice vinegar
1 teaspoon Sugar
1 tablespoon Minced scallion
1 each Garlic clove peeled & mashed

Preparation:

Wash and drain rice. Pick over mung beans; wash and drain. Place rice and beans in a bowl and cover wtih 5 cups of water. Let soak for 10 hours.

Remove skins from beans by rubbing between your hands. Drain off floating skins now and then, replacing water with fresh water, until most all of the skins are removed and drained away. Drain off remaining water and blend rice and beans in a food processor until it becomes a thick paste. With machine running, gradually add ¾ cup water to mixture; blend in thoroughly.

Blanch bean sprouts in boiling water for 2 minutes; drain. Squeeze out as much moisture as possible, then stir sprouts into the batter along with the scallions, green pepper, onion, baking soda, sesame oil, sesame seeds, soy sauce and salt. Mix well.

Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: ¼ to ½ cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked.

Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3 cup of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter. Turn pancake after 2-3 minutes and cook another 2-3 minutes on the other side. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about ½ to ¾ teaspoon for each pancake was plenty, but your mileage may vary.

Dipping Sauce: Mix together all ingredients and serve with hot Bindaetuk.

Adapted by Karen Mintzias, from Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"

Black Bean & Orzo Salad

Servings: 6 servings

Ingredients:

3 ½ cub Orzo, cooked
1 cub Red bell pepper, chopped
½ cub Purple onion, chopped
½ cub Parsley, chopped
¼ cub Basil, chopped
15 ounce Black beans, cooked
¼ cub Red wine vinegar
3 tablespoon Water
2 tablespoon Balsamic vinegar
1 tablespoon Olive oil
1 ½ teaspoon Sugar
1 teaspoon Pepper
¾ teaspoon Salt
2 each Garlic cloves, minced

Preparation:

Combine orzo, pepper, onion, parsley, basil and beans; set aside.

Combine vinegar, water, balsamic vinegar, olive oil, sugar, pepper, salt and garlic; mix well and toss with salad.

"Cooking Light" Shared by Carolyn Shaw 1/96

Black Bean & Root Vegetable Stew

Servings: 6 servings

Ingredients:

½ cub Black beans, soaked
½ medium Turnip, cut into rounds & each round halved
¼ teaspoon Nutmeg
1 medium Onion, sliced
2 large Carrots, quartered
1 teaspoon Dill weed
3 large Potatoes, quartered
2 tablespoon Parsley
1 medium Parsnip, quartered
½ teaspoon Oregano
½ cub Green peas
½ cub Mushrooms, halved
Salt & pepper
Water or stock to cover

Preparation:

In the bottom of a large casserole dish, arrange the turnip slices & sprinkle with the nutmeg. Layer the rest of the vegetables in order, sprinkling in the herbs after each layer. Top with the soaked beans.
Pour over enough water or stock to cover & season with salt & pepper.
Cover with a good tight-fitting lid & place in an oven pre-heated to 300F. Cook for 3 hours. If you desire, add dumplings & cook for a further 30 minutes.

NOTE: I made this recipe to emphaise the taste of the root vegetables.
Add whatever vegetables & herbs you wish. I used black beans to add some protein. If exchanging legumes, be sure to use ones that can stand a lot of cooking, kidney beans or chick peas, for example.

Recipe by Mark Satterly

Black Bean and Corn Salad

Servings: 1 salad

Ingredients:

2 cub Dried black beans (picked over and rinsed)OR-
30 ounce -Canned black beans (rinsed and drained)
1/3 cub Freshly squeezed lime juice
½ cub Olive oil
1 Garlic clove; minced
1 teaspoon Fine sea salt
⅛ teaspoon Cayenne pepper
2 Ears corn (kernals cut off the cob)OR-
1 ½ cub -(thawed) Frozen corn
1 Avocado peeled, stone removed, cut into ½-inch pieces
1 small Red bell pepper; seeded and cut into ½" pieces
2 medium Tomatoes cut into ½-inch pieces
6 Green onions, with tops finely chopped
1 Fresh hot chile pepper seeded and minced
½ cub Coarsely chopped cilantro (optional)

Preparation:

If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans.

Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1-½ to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool.

Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar. Cover with the lid and shake until the ingredients are well mixed.

In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro.
Shake the Lime Dressing and pour it over the salad. Stir until well coated. (The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.)

Source: May All Be Fed - by John Robbins
(Including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Black Bean and Rice Salad

Servings: 6 servings

Ingredients:

2 cub Cooked or canned black beans (rinse & drained canned)
2 cub Cooked rice
1 ½ cub Fresh cilantro
¼ cub Lime juice
¾ cub Oil
½ cub Chopped onion
2 Garlic cloves; crushed
Salt
Freshly ground black pepper

Preparation:

Mix the beans, rice, and cilantro together in a bowl. Place the lime juice in a small bowl and whisk in the oil. Add the onion and garlic and toss with the rice and beans. Add salt and pepper to taste.

* Source: Sally Thomas (Key West, FL)
* Keys Cuisine by Linda Gassenheimer
* Typed for you by Karen Mintzias

Black Bean Hummus

Servings: 1 servings

Ingredients:

16 ounce Black beans
1 tablespoon Tahini
3 tablespoon Olive oil
1 Lime juiced
2 Garlic clove, sliced
Salt & pepper
1 teaspoon Ground cumin

Preparation:

In a food procesor, combine all the ingredients & process till smooth.
Cover & refrigerate till ready to use. Bring to room temperature before serving.

Randlemann & Schwartz, "Memories of a Cuban Kitchen"

Black Bean Salad

Servings: 8 servings

Ingredients:

1 pound Black beans, soaked
1 Bay leaf
1 large Red onion, chopped
1 large Red bell pepper, chopped
1 large Yellow bell pepper, chopped
1 bunch Fresh parsley, chopped
3 tablespoon Chopped cilantro
3 teaspoon Cumin
¼ cub Lemon juice
½ teaspoon Tabasco
Salt & pepper to taste

Preparation:

Cook black beans with bay leaf til tender but not cracked open. When cooked, drain & cool.

Remove bay leaf, toss black beans with remaining ingredients & adjust seasonings. Transfer to a serving bowl & refrigerate till shortly before serving. Serve at room temperature.

Randelman & Schwartz, "Memories of a cuban Kitchen"

Black Bean Tostada

Servings: 4 servings

Ingredients:

8 each Corn tortillas
Vegetable oil, for frying

BLACK BEANS:
1 1/3 cub Dried black beans, cooked
3 medium Onions, chopped
3 each Garlic cloves, minced
1 ½ teaspoon Cumin
1 ½ teaspoon Coriander
1 teaspoon Chiles, minced
¼ cub Oil
1 medium Tomato, chopped
2 each Oranges, juiced
Salt, to taste

GUACAMOLE:
2 large Avocadoes
1 large Garlic clove, minced
1 each Lemon, juiced
Salt, to taste

GARNISHES:
Lettuce, shredded
Salsa
Tomatoes, chopped

Preparation:

Once beans have cooked, drain & set aside.

Pour oil into small skillet to a depth of ½" & heat. Fry the tortillas, one at a time, for 1 minute on each side until they are crisp. Drain & set aside.

Saute the onions, garlic, cumin, coriander & chiles in ¼ c oil in a medium skillet until the onions are soft. Add the black beans & mash as they cook. Add the tomatoes & orange juice. Cover & simmer over very low heat for 10 minutes. Stir frequently to prevent sticking.
Add salt.

Make the guacamole by slicing the avocadoes in half & scoop out the flesh. Mash till smooth & add garlic, lemon juice & salt.

Layer the tostadas. Start with a crisp tortilla, cover with lettuce, black beans, guacamole, tomates & salsa.

"Sundays at Moosewood Restaurant"

Black Beans

Servings: 8 servings

Ingredients:

1 pound Black beans, soaked
1 Bay leaf
1 medium Green bell pepper, cut into quarters

SOFRITO:
2/3 cub Olive oil
4 Garlic cloves, chopped
1 large Onion, chopped
1 medium Green bell pepper, chopped
3 teaspoon Cumin
2 tablespoon Cider vinegar
1 teaspoon Chopped green chili

Preparation:

Cook black beans with bay leaf & green pepper until they are very tender & starting to crack open about 2 hours. Add more water as necessary.

SOFRITO: In a skillet, heat the oil, add garlic, onion, bell pepper & cook, stirring until the onion is translucent, 8 to 10 minutes. Add the rest of the ingredients & mix well.

Add sofrito to the beans, mix well & cok over low heat, covered, until the beans crack open, 30 to 40 minutes. Season to taste & serve.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

Black Beans & Rice

Servings: 8 servings

Ingredients:

5 tablespoon Olive oil
1 medium Onion, chopped
1 medium Green bell pepper, diced
2 Garlic cloves, chopped
2 ½ cub Cooked black beans
2 cub Rice
4 ½ cub Water
2 teaspoon Salt
1 Bay leaf
2 tablespoon Olive oil
¼ teaspoon Cumin
Black pepper to taste

Preparation:

In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less.

Stir with a fork, cover & cook over low heat until the rice is tender.
Discard bay leaf & serve hot.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

Black Eyed Pea Fritters

Servings: 20 servings

Ingredients:

½ pound Black-eyed peas, soaked
4 Garlic cloves, crushed
2 teaspoon Salt
1 teaspoon Black pepper
4 tablespoon Water
Oil for frying
Lime juice to taste

Preparation:

When peas have softened, rub off skins, soak an additional 30 minutes.
Drain & rinse.

In a food processor, process peas, garlic, salt & pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree.

Preheat oven to 250F. In a large skillet, heat 2 to 3 inches oil & fry 1 tb of the batter till its golden brown. Repeat till all the batter has been fried in this way. Keep in oven to keep hot. Serve piping hot, sprinkled with salt & lime juice.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

Black Forest Cake

Servings: 12 servings

Ingredients:

CAKE:
1 cub Water
1 cub Honey
½ cub Applesauce
1 teaspoon Vanilla
1 teaspoon Vinegar
2 cub Wholewheat pastry flour or unbleached white flour
¾ cub Cocoa powder
1 tablespoon Baking powder
1 teaspoon Baking soda

SYRUP:
½ cub Water
¼ cub Honey
2 Thin lemon or orange slices
1/3 cub Kirsch

ICING:
¾ cub Raw cashews
¾ cub Water
2 teaspoon Vanilla
½ cub Honey
10 ounce Firm tofu
3 ounce Semi-sweet chocolate, melted
16 ounce Jar pitted cherries, drained

Preparation:

CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl & whisk well. Sift dry ingredients together & whisk into liquid mixture. Pour into greased & floured 9" cake tin & bake for 35 minutes or until springy.

Cool cake completely & remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers.

SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes. Let cool & then add kirsch.

ICING: In a blender, combine cashews, water & vanilla. Blend till smooth & creamy. Add honey & tofu & blend again. Set aside 2 c for the vanilla icing to go on top & sides of cake. To the rest of the mixture, add melted chocolate & 3 tb of syrup. Blend till smooth.
Chill both icings before using.

TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer & spread half of chocolate icing over it.
Place the middle cake layer on top & brush with syrup & icing. Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick. Place the top layer on the cherries & brush again with syrup. Frost top & sides with vanilla icing. Decorate with cherries & pipe rosettes if desired.

Chill several hours before serving. The cake can be kept covered if not being served till the following day. However, the frosting may discolour after about 3 days.

"Vegetarian Times" December, 1993

Black Pepper Mustard

Servings: 1 cup

Ingredients:

½ cub Mustard powder
1/3 cub Cold water
¾ cub All-purpose flour
2 tablespoon Brown rice syrup
1 ½ teaspoon Salt
¾ teaspoon Coarsely ground black pepper
1/3 cub White wine vinegar

Preparation:

Whisk mustard powder with the cold water in a medium sized bowl. Set aside for 10 minutes.

Add the rest of the ingredients & stir until smooth & creamy. Serve immediately or refrigerate in an airtight container for up to 6 months.

This mustard makes a good, piquant, sandwich spread.

"Vegetarian Gourmet" Winter, 1995

Blueberries with Orange Liqueur and Lavender

Servings: 5 half-pints

Ingredients:

1 cub Orange-flavored liqueur
1 cub Water
1 cub Sugar
1 ½ pound Fresh blueberries
20 each Fresh lavender flower heads

Preparation:

Prepare the jars, lids and boiling-water bath.

Combine liqueur, water and sugar in a pan and cook over medium-high heat, stirring frequently, until sugar is dissolved and the mixture has come to a boil. Remove the pan from the heat.

Meanwhile, pick over, wash and dry the blueberries. Then pack them in hot, dry jars, placing four lavender flower heads in each jar.
Leave ½" headspace. Pour the hot liquid into the jars, just covering the berries. Wipe rims with a clean towel and attach lids securely. Place the jars in the boiling-water bath and, when water returns to a full boil, process for 15 minutes. Remove the jars, cool, label and store.

From Maggie Oster's "Herbs in the Pantry" article in "The Herb Companion." August/September 1995, Vol. 7, No. 6. Pg. 34. Electronic format by Cathy Harned.

Boiled Pot-Stickers (Shwei Jow)

Servings: 24 servings

Ingredients:

FILLING:
8 ounce Regular or firm tofu
2 tablespoon Black mushrooms, minced(OR Shiitake mushrooms) (presoaked)
2 tablespoon Presoaked minced tree ear
1 tablespoon Dried lily buds, minced (presoaked)
1 tablespoon Green onion, minced
½ teaspoon Salt
2 ¼ teaspoon Soy sauce
2 ¼ teaspoon Sesame oil

WRAPPERS:
1 cub All-purpose flour
¼ cub Water

DIPPING SAUCE:
Soy sauce
Vinegar
Mushroom soaking liquidOR- water
Sesame oil (optional)
Chile oil (optional)

Preparation:

Mash the tofu to yield about ¾ cup.

To make the filling, combine mashed tofu with the minced ingredients, salt, soy sauce, and sesame oil.

To make the wrappers, mix flour and water by hand, kneading just enough to make a ball of dough. Cover and let rest for at least an hour.

Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 12 inches inches long, 1 inch in diameter. Cut crosswise into ½-inch pieces; you will have 24. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-inch wrapper.

To assemble, place 1-½ teaspoons filling (or as much as the wrapper will hold) in an elongated mound in the center of each wrapper; fold the dough over the filling so that the edges meet. Press the edges together for a tight seal, at the same time making four or five tiny pleats, pinched tightly flush with the edge. Be sure that it is completely sealed to keep the water out and the filling in. (With commecial wrappers, it may be necessary to moisten half of the inside edge first to get a seal.)

Bring 4 cups water to the boil in a pot. Immerse eight dumplings at a time for 3 minutes (add an extra minute if frozen -- do not defrost them first). Lest they break open, add a little water to slow the boil whenever it becomes too rapid. Stir occasionally in case some of them stick to the bottom (true to their name). After 3 minutes, remove the dumplings with a slotted spoon. Cook the remaining two batches in the same way.

Serve hot, accompanied by small dipping saucers of soy sauce and vinegar (cider or Chinese dark), mixed in roughly equal proportions, or to taste, and thinned with water or mushroom liquid if too strong; add perhaps a drop of sesame and/or chile oil. Some people like to add a little crushed garlic, minced green onion, and/or gingerroot.

Advance preparation: These can be assembled ahead and frozen. Do not defrost before cooking.

* Source: The Fragrant Vegetable, by Martin Stidham * Typed for you by Karen Mintzias

Bombay Potato

Servings: 1 recipe

Ingredients:

65 ml Oil
5 ml Black mustard seeds
1 medium Onion, chopped
5 ml Garlic, crushed
2 tablespoon Curry powder
1 pound Potato, boiled & cubed
Salt to season

Preparation:

Heat oil, fry mustard seeds, allow to 'pop' and add garlic and onion.
Fry until golden brown. Add curry powder and fry gently for 3 minutes. Add potato and salt and continue to cook for a further 5 minutes, adding just a little water if necessary to stop it sticking.
Should do for 2 or 3 people.

Brought to you from Ron's Plaice in Blackpool

Borscht Energy Soup

Servings: 6 servings

Ingredients:

1 medium Beet scrubbed & cut into chunks
1 medium Carrot; sliced
1 medium Kirby cucumber cut into chunks
1 medium Green bell pepper seeded & coarsely chopped
1 Lemon; peeled, halved, and seeds removed
1 Ripe avocado; peeled, stone removed & quartered
½ cub Spinach leaves (packed)
½ cub Alfalfa sprouts (packed)
½ cub Chopped fresh dill
2 tablespoon Bragg Liquid Aminos
⅛ teaspoon Freshly ground black pepper
2 cub Vegetable stock; -OR-Vegetable bouillon
Alfalfa sprouts, for garnish

Preparation:

In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped. Add the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper. With the machine running, gradually add the vegetable stock and process until smooth. Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours.

Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Braided Sweet Potato Bread

Servings: 1 servings

Ingredients:

1 package Dry yeast
¼ cub Lukewarm water
¼ cub Safflower oil
1 teaspoon Thyme
1 ½ cub Mashed sweet potato
3 tablespoon Sweetener
1 cub Soymilk
3 cub Wholewheat flour
1 cub Unbleached white flour
½ cub Cornmeal
1 ½ teaspoon Salt
Soymilk for brushing loaves

Preparation:

Combine yeast & water & let stand for 10 minutes. Stir in oil & thyme, followed by potatoes, sweetener & soymilk. Stir gently till mixture is smooth.

In another bowl, combine flours, cornmeal & salt. Make a well in the centre & pour in wet mixture. Mix together, then knead on a floured bowl for 10 minutes. Let rise, covered till doubled in bulk.

Punch down dough & divide into 6 pieces. Roll each piece into a long coil with hands, about 1-inch in diameter. To make each loaf, braid 3 coil s & pinch ends together. Place on a floured baking sheet, cover with damp cloth & let rise till doubled in bulk. Brush tops with soymilk & bake in a preheated 350F for 40 to 50 minutes, till tops are golden.

Nava Atlas, "Vegetarian Celebrations"

Braised Greens with Vinegar & Sesame Seeds

Servings: 2 servings

Ingredients:

¼ cub Flavoured vinegar
1 Garlic clove, minced
1 pound Beet greens, coarsely chopped
¼ cub Water
1 pinch Cayenne
1 tablespoon Sesame seeds

Preparation:

Heat vinegar & garlic in pot. Add greens & cook till wilted. Add water, cover & cook gently 2 minutes, adding more water as necessary to keep from sticking. Uncover, then cook until rest of liquid has evaporated. Sprinkle with cayenne & sesame seeds.

"Vegetarian Times" December, 1993

Braised Mushrooms

Servings: 4 servings

Ingredients:

1 pound Portobello, creminior button mushrooms
1 tablespoon Olive oil
1 ½ tablespoon Soy sauce
2 each Scallions, chopped
1 tablespoon Sesame seedsroasted and ground

Preparation:

1. Remove and discard the sandy ends of the mushroom stems. Wash the mushrooms under a light spray of cold water. Chop the mushroom caps and stems.

2. Place a wok or large cast-iron skillet over high heat for 1 minute. Add the oil around the sides of the wok or pan, then turn the heat to medium. Add the chopped mushrooms and stir-fry until they give up their juices, about 5 minutes. If the mushrooms are browning too fast, lower the heat.

3. Add the soy sauce. Turn the heat to low and simmer for 2 minutes.

4. Remove wok or skillet from the heat, add the scallions, and stir.
Sprinkle with the sesame seeds. Serve hot.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Braised Spiced Leeks

Servings: 8 servings

Ingredients:

8 medium Leeks
1 ½ cub Vegetable or other stock
1 tablespoon Olive oil

SEASONING SAUCE:
¼ cub Medium-dry sherry
2 tablespoon Soy sauce
2 teaspoon Liquid sweetener
½ teaspoon Five-spice powder

Preparation:

1. Combine the sherry, soy sauce, honey and five-spice powder. Set aside.

2. Trim the root ends of the leeks close, but not so close that the layers separate. Cut off the dark green part of the leeks and reserve for another use. Lay the leeks flat on a cutting surface and split them in half lengthwise almost all the way through to within an inch of the root end, making sure they don't separate. Rinse the leeks under warm running water, scrubbing lightly with a vegetable brush to remove all the sand.

3. Cook the leeks in the stock and butter over low heat in a partially covered ovenproof skillet until the liquid has almost evaporated, about 30 minutes.

4. Preheat the oven to 350F.

5. Pour the seasoning sauce over the leeks and bake uncovered for 20 minutes. Remove the skillet from the oven and place over high heat.
Baste the leeks several times, until the sauce has reduced and caramelized, 3-5 minutes. Serve hot or at room temperature.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Bran Muffins

Servings: 12 muffins

Ingredients:

1 ½ cub All-bran
1 ½ cub Water
1 tablespoon Cornstarch
2 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 tablespoon Vinegar
1/3 cub Molasses
1 ¼ cub Flour

Preparation:

Soak the bran in the water for about 5 minutes or so. Add the cornstarch & the molasses. Beat in the baking powder, baking soda & vinegar. Add the flour, mix well. It should be a thick but not dry dough. Add more flour or water if needed.

Spoon into an oiled muffin tin. Bake at 400F for 20 minutes.

Recipe by Mark Satterly

Brazil and Cashew Nut Roast with Chestnut Stuffing

Servings: 8 servings

Ingredients:

2 tablespoon Margarine or water
1 medium Onion; finely chopped
1 Garlic clove; crushed
5 Celery stalks finely chopped
¾ cub Cashews, finely ground
¾ cub Brazil nuts, finely ground
¼ cub Flaked millet (available at some health food stores)
¼ cub Bread crumbs
½ cub Mashed potatoes
2 teaspoon Minced fresh parsley
1 teaspoon Dried sage
½ teaspoon Dried oregano
¼ teaspoon Ground ginger
¼ teaspoon Cayenne pepper
¼ teaspoon Curry powder
½ Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper; to taste
1 cub Chestnut puree

Preparation:

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind.
Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-½ x 4-½-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Bread Dosa

Servings: 1 batch

Ingredients:

1 cub Bread crumbs
¼ cub Rice
¼ cub Moong dal
1 medium Onion, minced
2 each Green chiles, minced
1 small Piece of ginger, minced
1 each Handful of cilantro leaves
½ teaspoon Cumin seeds
Salt, to taste

Preparation:

In a bowl, cover the rice and dal with plenty of water and let soak for several hours. Drain, then grind to a fine paste. Add milk or water to make a thick batter. Stir in remaining ingredients.

For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides. Serve hot with chutney.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

Brennan's Banana Fosters

Servings: 1 recipes

Ingredients:

4 tablespoon Olive oil
1 cub Brown sugar
½ teaspoon Cinnamon
4 tablespoon Banana liqueur
4 bananas, cut in half lengthwise, then halved crosswise ¼ C. dark
rum, heated 4 scoops vanilla ice cream

Preparation:

Melt the butter in a small saucepan. Add brown sugar, cinnamon, & banana liqueur & stir to mix. Heat for a few minutes, then place the halved bananas in the sauce & simmer until soft & slightly browned.
Add the heated rum, & flame. Lift the bananas carefully out of the pan & place 4 pieces over each portion of ice cream. Spoon hot sauce over the bananas. 4 servings.

This is from the New Orleans Times-Picayune, in 8/84, who got it from Brennan's Restaurant, New Orleans, LA.

Briami

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
1 each Onion, chopped
2 each Garlic cloves, chopped
1 each Eggplant, choped
2 each Potatoes, chopped
2 each Zucchini, chopped
2 each Celery ribs, chopped
3 each Tomatoes, chopped
1 cub Chick peas, cooked
1 teaspoon Lemon juice
¼ cub Parsley, chopped
1 tablespoon Oregano, chopped
2 tablespoon Mint, chopped
¼ teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Black pepper
1 ½ cub Water
2 tablespoon Basil, chopped

Preparation:

Heat oil in a large soup pot over medium heat. Add all the ingredients with the exception of the basil. Bring to a boil, reduce the heat to very low & simmer for 454 minutes. Stir occasionally to prevent sticking.

Garnish with basil & serve hot.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Broccoli Taj Mahal

Servings: 4 servings

Ingredients:

1 teaspoon Mustard seeds
½ teaspoon Ground cumin
2 tablespoon Vegetable oil
1 large Garlic clove; minced
½ Jalapeno; seeded finely chopped
2 teaspoon Fresh ginger; finely chopped
1 medium Onion; coarsely chopped
4 cub Small broccoli florets
1 cub Coarsely chopped freshtomatoes
¼ cub Vegetable stock
Salt and pepper; to taste

Preparation:

Heat a large skillet or saucepan. Add mustard seed and cumin, stirring until fragrant. Add oil. Stir in garlic, jalapeno, ginger and onion; lower heat and saute mixture slowly, stirring frequently, for 8 to 10 minutes until onion is softened and mixture is golden.
Add broccoli, tomatoes and chicken stock. Cover and cook just until broccoli is tender crisp. Add salt and pepper.

Shepherd writes: "We've added subtle East Indian spicing to garden fresh broccoli for a great mix of flavors."

Recipe developed by Renee Shepherd and Fran Raboff. From 1996 "Shepherd's Garden Seeds" catalog. Pg. 10. Electronic format by Cathy Harned.

Brothy Vegetable Soup

Servings: 10 servings

Ingredients:

3 tablespoon Olive oil
1 large Onion, finely chopped
3 large Garlic cloves, chopped
3 medium Potatoes, cubed
1 cub Zucchini, chopped
½ cub Peas
1 cub Green beans
2 medium Tomatoes, chopped
1 teaspoon Cumin seeds
½ teaspoon Fenugreek seeds
4 each Red chiles, crumbled
3 each Bay leaves
8 cub Vegetable stock
4 tablespoon Tomato paste
Salt & pepper

Preparation:

Heat olive oil over medium flame. Stir in the chopped onion & garlic & let them saute for 5 to 8 minutes. The onion should be just turning soft. Add the rest of the vegetables, including the tomatoes, stir, reduce heat to low, cover & saute for another 5 minutes. Stir in the cumin seeds, fenugreek, chiles & bay leaf. Saute for a further 1 minute. Pour in the stock, stir in the tomato paste.
Bring to a full boil, cover & simmer for 15 to 20 minutes, or until all the vegetables are tender. Season with salt & pepper & serve with crusty home-made bread.

Recipe by Mark Satterly

Brown Rice with Chanterelles, Dried Apricots, and Almonds

Servings: 4 servings

Ingredients:

2 ½ cub Vegetable broth
1 cub Short-grain brown rice
1 teaspoon Salt
2 tablespoon Sliced unblanched almonds
3 tablespoon Oil
½ cub Onions, chopped
1 cub Chanterelles, cleaned & sliced
¼ cub Dried apricots, chopped

Preparation:

Note: This recipe can also be prepared with fresh shiitake, cremini, or white button mushrooms.

1. In a saucepan combine the broth, rice, and salt. Heat to boiling, stirring well. Cook, covered, over medium-low heat until the rice is tender and the liquid has been absorbed, about 45 min.

2. Heat a medium dry skillet over low heat. Add the almonds and saute, stirring, until lightly toasted, then transfer to a small plate. Add the butter to the skillet and heat until melted. Add the onion and saute until golden, about 5 min. Stir in the chanterelles and apricots, and saute for 2 min.

3. Add the apricot mixture to the rice and fluff with a fork. Spoon into a serving dish and sprinkle with the toasted almonds. Serve at once.

"Rice: The Amazing Grain" by Marie Simmons

Brown Rice with Garlic and Cashews

Servings: 6 servings

Ingredients:

4 tablespoon Peanut oil
2 cub Short-grain brown rice
4 ½ cub Water
Salt
2 each Garlic clove, slivered lengthwise
1 cub Broken unsalted cashews

Preparation:

1. Heat 1 ½ tbs oil in a large saucepan over medium-high heat. Add the rice and saute, stirring, about 2 min. Add the water and 2 tsp salt, and heat to boiling, stirring well. Cook, covered, over medium-low heat until the water is absorbed and the rice is tender, about 45 min.

2. Just before the rice is cooked heat the remaining 2 ½ tbs oil in a small heavy skillet over low heat. Add the garlic and saute gently until golden, about 3 min. Stir in the cashews and cook 1-2 min more.
Sprinkle with a pinch of salt.

3. Pour the cashew, garlic, and oil mixture over the cooked rice.
Toss with a fork and spoon into a serving dish.

"Rice: The Amazing Grain" by Marie Simmons

Brown Rice with Onions, Garlic, and Walnuts

Servings: 4 servings

Ingredients:

1 cub Brown rice
3 tablespoon Oil
1 cub Onion, coarsely chopped
2 each Garlic clove, minced
½ cub Broken walnuts
2 tablespoon Green onion tops, slivered

Preparation:

1. Cook the rice according to package directions.

2. About 15 min before the rice is ready, melt the butter in a large heavy skillet over medium-low heat. Add the onion and saute, stirring often, until the onion is very soft and just begins to color, about 10 min.

3. Stir in the garlic and the walnuts. Saute over medium heat, stirring, until the walnuts and onions are golden and the garlic is tender.

4. Let the rice stand, covered, for 5 min. Spoon into a bowl. Spoon the onions and walnuts on top and lightly fluff with a fork. Garnish with the scallions.

This goes great with broiled fish fillets.

"Rice: The Amazing Grain" by Marie Simmons

Brown Rice, Corn and Grilled Vegetable Salad

Servings: 6 servings

Ingredients:

1 ½ cub Brown rice
4 each Zucchini, halved lengthwise
1 large Red onion, cut crosswise into 3 thick slices
¼ cub Olive oil, plus...
1/3 cub Olive oil
5 tablespoon Soy sauce
3 tablespoon Worcestershire sauce
1 ½ cub Mesquite wood chips soaked in cold water for 1 hour (optional)
2 cub Fresh corn kernels
2/3 cub Fresh orange juice
1 tablespoon Fresh lemon juice
½ cub Chopped Italian parsley

Preparation:

Cook rice in a large pot of boiling salted water until just tender, about 30 minutes. Drain well. Let cool to room temperature.

Combine ¼ cup oil, 2 tablespoons soy sauce and 2 tablespoons Worcestershire sauce; pour over zucchini and onion slices in a shallow dish. Let marinate 30 minutes, turning vegetables over once during this time.

Prepare barbecue (medium-high heat). When coals turn white, drain mesquite chips (if using) and scatter over coals. When chips begin to smoke, place onion and zucchini on grill, seasoning with salt and pepper. Cover and cook until tender and brown (about 8 minutes), turning occasionally and brushing with marinade. Remove vegetables from grill. Cut onion slices into quarters and zucchini into 1-inch pieces. Place in a serving dish with cooled rice and corn.

Whisk together orange juice, lemon juice, 1/3 cup oil, 3 tablespoons soy sauce and 1 tablespoon Worcestershire sauce. Pour 1 cup of dressing over salad and toss to combine. Stir in parsley and season with salt and pepper. Serve salad with additional dressing on the side.

Adapted by Karen Mintzias, "Bon Appetit" (July 1995)

Brussels Sprout Soup

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
1 each Onion, finely chopped
4 each Garlic cloves, crushed
2 medium Potatoes, diced
2 teaspoon Mustard, prepared
2 pint Stock
12 ounce Brussels sprouts
1 tablespoon Dill, chopped
2 tablespoon Almonds, toasted & chopped
Salt & pepper

Preparation:

Heat oil & saute the onion & garlic until softened. Add potatoes & continue to saute, stirring constantly, for three minutes.

Stir in the mustard & then pour in the stock, followed by the sprouts & salt & pepper. Bring to a boil, reduce heat & simmer for 10 to 15 minutes until the vegetables are tender.

Let cool slightly, pour into a food processor & blend until smooth.
Return to a clean pan & reheat gently. Adjust the seasonings if necessary, then stir in the dill. Serve hot, garnished with almonds.

"BBC Vegetarian" January, 1996

Brussels Sprouts a la Greque

Servings: 15 servings

Ingredients:

4 cub Water
3 pound Brussels sprouts
2 teaspoon Red wine vinegar
2 teaspoon Lemon zest
1 Lemon juiced
Salt & pepper
1/3 cub Chopped parsley
¼ cub Pimento, optional

Preparation:

Boil water in a large pot & add brussels sprouts. Cover & cook only for 7 minutes. They should be barely tender.

While the sprouts are cooking, whisk together vinegar, lemon zest, lemon juice, salt, pepper, parsley & pimento in a small bowl. Drain sprouts, transfer them to a serving bowl & toss with the lemon mixture.

"Vegetarian Times", December, 1993

Brussels Sprouts Poached in Cider with Onions & Apples

Servings: 6 servings

Ingredients:

1 pound Brussels sprouts
2 each Apples, halved & cored
4 tablespoon Olive oil
1 each Yellow bell pepper, chopped
1 ½ cub Apple cider
½ teaspoon Salt
½ teaspoon Black pepper
2 each Star anise
¼ cub Balsamic vinegar

Preparation:

Trim the sprouts & halve. Set aside. Cube the apples & set aside.

Heat oil over low heat in a skillet. When hot, increase heat to medium & add the onion & apple. Saute until the apples are soft & the onions are translucent. Add sprouts & saute, stirring, for 3 to 4 minutes. Add the rest of the ingredients, except the vinegar.
Cover, reduce heat, simmer until the sprouts are tender, 10 minutes.

Remove the skillet's contents to a warmed serving dish using a slotted spoon. Discard the anise & keep the dish warm. Return all the liquids to the pan, raise heat to medium-high & cook until the juices are reduced by half. Add vinegar & cook for another 2 to 3 minutes, stirring. Pour over the sprouts & serve immediately.

"Vegetarian Gourmet" Winter, 1995

Bulgur and Rice Pilaf with Walnuts and Dates

Servings: 4 servings

Ingredients:

4 tablespoon Oil
¼ cub Scallions, thinly sliced
1 cub Bulgur, washed
1 cub White basmati rice
2 cub Vegetable broth
Salt
½ cub Broken walnuts
1 each Garlic clove, minced
¼ cub Dates, diced

Preparation:

1. Heat 2 tbs oil in a large wide saucepan. Stir in the scallions and saute, stirring, until tender, about 3 min. Add the bulgur or cracked wheat and rice. Saute, stirring, until coated with butter, about 2 min.

2. Add the broth and 1 tsp salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 15 min, or until the liquid is absorbed. Let stand, uncovered and off the heat, for 5 min before serving.

3. Meanwhile, melt the remaining 2 tbs butter in a small skillet.
When the foam subsides, stir in the walnuts, garlic, and salt to taste. Saute, stirring constantly, until the walnuts are golden and fragrant.

4. Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts.

"Rice: The Amazing Grain" by Marie Simmons

Bulgur Chili

Servings: 4 servings

Ingredients:

1 tablespoon Plus 1 t. olive oil
2 Cloves garlic, chopped
1 cub Chopped onions
1 cub Chopped green pepper
2 cub Sliced mushrooms
1 pound Canned kidney beans, rinsedand drained
8 ounce Can salt free tomato sauce
1 pound Can tomatoes, chopped,undrained
½ cub Bulgur, uncoooked
½ cub Water
1 teaspoon Dried oregano
1 teaspoon Ground cumin
1 teaspoon Chili powder

Preparation:

Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, green pepper, and mushrooms. Cook 10 minutes, or until vegetables are tender, strirring occasionally.

Add remaining ingredients. Reduce heat to low, cover, and cook 15 minutes.
Stir several times while cooking.

Each serving provides:

274 cal 12 g protein 7 g fat 46 g carb 358 mg sod 0 mg chol

From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder

DEEANNE at 13:10 EDT

Bulgur Pilaf

Servings: 4 servings

Ingredients:

1 tablespoon Plus 1 teaspoon veg. oil
½ cub Chopped onions
2/3 cub Bulgur, uncooked
1 1/3 cub Water
½ teaspoon Paprika
1 tablespoon Dried parsley flakes
1/16 teaspoon Dried thyme
¼ teaspoon Dried oregano

Preparation:

Heat oil in a small saucepan over medium heat. Add onions an bulgur. Cook 5 minutes, stirring constantly.

Stir in remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes, until water has been absorbed.

Fluff with a fork before serving.

Per serving: 145 cal, 4 g prot, 5 g. fat, 23 g. carb, 6 mg sod, 0 mg chol

From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder

DEEANNE at 13:11 EDT

Butter Pecan Squash

Servings: 6 servings

Ingredients:

1 Butternut Squash (1 ½ lb)
½ cub Boiling Water
3 tablespoon Butter
1 tablespoon Light Brown Sugar
½ teaspoon Salt
White Pepper to taste
¼ cub Pecans, chopped coarse
1 tablespoon Maple Syrup

Preparation:

Quarter squash; scoop out seeds and stringy portion; pare and cut into ¾ to 1 inch cubes (about 4 to 5 cups). In a medium saucepan bring squah and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes).

Drain and mash with butter, sugar, salt and pepper. Turn into an 8" pie plate. Sprinkle with pecans and maple syrup. Broil until pecans are lightly browned.

Posted by Diane Lazarus

Butternut Squash And Ancho Chili Puree

Servings: 4 servings

Ingredients:

1 each Ancho chili
1 medium Butternut squash, peeled & cubed
¼ teaspoon Cumin
1 tablespoon Salt
1 pinch Cayenne

Preparation:

Put the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 mins.
Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open, and scrape out the seeds.

Meanwhile, put the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until the squash is tender, about 10 mins. Drain well and transfer to a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with salt and cayenne. Divide among 4 plates and serve immediately.

From "A Well Seasoned Appetite" Posted by Dan Klepach

Butternut Squash Soup with Leeks

Servings: 10 cups

Ingredients:

1 large Butternut squash
2 teaspoon Olive oil
3 medium Leeks
6 cub Vegetable stock
1 tablespoon Dried thyme
1 tablespoon Salt (optional)
1 ½ teaspoon Black pepper
Croutons to taste

Preparation:

Preheat oven to 425F.

Cut squash in half lengthwise and remove seeds and membrane. Place halves (cut-side down) on an oiled baking sheet and bake for 25 to 35 minutes, until tender. Remove peel from squash when cool enough to handle. Mash or chop squash into chunks.

Meanwhile, cut off most of the green leaves from leeks (reserve for another use if desired). Slice leeks in half lengthwise and rinse well to remove all traces of dirt. Cut into ¼ inch thick slices.
Heat olive oil in Dutch oven or soup pot and add leeks. Cover and cook over medium low heat for 10-15 minutes, until leeks are just barely soft. Stir in the squash, stock, thyme, salt and pepper, and bring mixture to a boil. Reduce heat and simmer soup about 20 minutes. Serve soup topped with croutons.

Adapted by Karen Mintzias, from "Veggie Life" (January 1995)

Butternut Squash with Wholewheat, Wild Rice & Onion Stuff

Servings: 8 servings

Ingredients:

4 medium Butternut squashes
2 cub Water
¾ cub Wild rice, rinsed
3 tablespoon Margarine
1 cub Red onion, chopped
1 Garlic clove, minced
2 ½ cub Trn wholewheat bread
1 tablespoon Sesame seeds
½ teaspoon Sage & thyme
1 teaspoon Seasoned salt
1 cub Fresh orange juice

Preparation:

Preheat oven to 375F.

Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes.

Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed.

Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp.

In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes.

Nava Atlas, "Vegetarian Celebrations"

Cabbage & Tofu Over Rice

Servings: 4 servings

Ingredients:

TOFU & MARINADE:
24 ounce Pressed tofu
1 tablespoon Vegetable oil
2 ½ tablespoon Tamari
1 tablespoon Worcestershire sauce
½ teaspoon Ground allspice

CABBAGE:
1 medium Onion, chopped
2 tablespoon Vegetable oil
4 cub Shredded cabbage

SAUCE:
2 tablespoon Tomato paste
1 tablespoon Vinegar
1 teaspoon Dill
1 teaspoon Salt
½ teaspoon Sweet Hungarian paprika
Black pepper
¼ cub Water

TOPPING:
1 tablespoon Currants
Cooked rice, barley or mashed potatoes
1 Dill pickle, minced

Preparation:

Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking.

Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes.

Combine sauce ingredients & pour over cabbage. Add currants & stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet & bake in a 375F oven for 30 minutes.

Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu.

"Sundays at Moosewood Restaurant"

Cabbage with Coconut

Servings: 4 servings

Ingredients:

5 tablespoon Oil
1 pinch Mustard seeds
2 each Green chiles, seeded & chopped
2 pound Cabbage, finely shredded
¼ teaspoon Turmeric
1 teaspoon Salt
1 pinch Sugar
¾ cub Coconut, fresh, grated
2 ½ teaspoon Dry mustard
2 tablespoon Water

Preparation:

Heat oil in a large skillet & fry mustard seeds until they begin to pop. Add chiles, cabbage & turmeric & cook gently for about 5 minutes. Cover & cook until the cabbage is tender.

Mix the dry mustard with the water to make a paste. Add the paste along with the remaining ingredients to the skillet. Cook, stirring, until the liquid has almost been absorbed. Serve with boiled rice or bread.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Cajun Coleslaw

Servings: 10 servings

Ingredients:

5 tablespoon Soy mayonnaise, (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoon Yellow mustard (heaping)
2 tablespoon Ketchup
2 tablespoon Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & perrins
1 each Juice of medium size lemon
3 teaspoon Salt (to taste)
4 each Bell peppers, sliced
2 medium Onions, shredded
1 large Cabbage, shredded

Preparation:

Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day.

Adapted from Justin Wilson's "Outdoor Cooking With Inside Help"

Cajun Red Beans & Rice

Servings: 4 servings

Ingredients:

2 cub Red kidney beans, soaked
2 each Bay leaves
1 ½ cub Onion, chopped
½ teaspoon Thyme
3 each Garlic cloves, minced
¾ cub Fresh parsley, minced
1 cub Diced green bell pepper
1 teaspoon Salt
2 tablespoon Red miso
4 cub Freshly cooked brown rice
Chopped scallions to garnish

Preparation:

Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

"Quick & Natural Rice Dishes" Posted by Barry Weinstein

Cajun Rice

Servings: 4 servings

Ingredients:

1 each Yellow onion, chopped
1 each Green pepper, chopped
1 bunch Scallions, chopped
2 each Garlic clove, crushed
½ pound Mushrooms; sliced
1 can Tomatoes, stewed
¼ cub Green chiles, chopped
1 teaspoon Chili powder
1 teaspoon Cajun spice mix
¼ cub Cilantro, chopped
1 dash Tabasco sauce
4 cub Cooked brown rice

Preparation:

Saute the onion, green pepper, scallions, garlic, and mushrooms in a small amount of water for 5-10 mins. Add the remaining ingredients (except rice) and mix well. Stir in the cooked rice, heat through, and serve.

Note: Some commercial Cajun spice mixes are now available. To make your own, combine 3T paprika, 2t onion powder, 2t ground black pepper, 2t ground white pepper, 2t cayenne, 1t oregano, 1t thyme, and ½ t celery seed. Mix together and store in a tightly covered container. Makes about 1/3c. "The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Caldo Verde (Cabbage and Potato Soup)

Servings: 4 servings

Ingredients:

1 l Water
4 medium Potatoes
Salt
½ small Cabbage
2 tablespoon Olive oil
Black pepper

Preparation:

Remove coarse veins and leaves from the cabbage and discard them.
Shred the cabbage finely. Bring the water to the boil in a large saucepan. Add the potatoes and salt to taste. Cover the pan, reduce the heat and cook the potatoes until they are tender. Remove the potatoes and mash them. Return the mashed potatoes to the pan and stir to mix. Add the shredded cabbage, olive oil and pepper to taste.
Bring the mixture to the boil and cook, uncovered, for 5 minutes.
Adjust the seasoning and serve.

Jane Grigson (ed.) "The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World". Posted by Heiko Ebeling.

Cannellini Bean Soup

Servings: 4 servings

Ingredients:

2 tablespoon Olive oil
1 each Onion, roughly sliced
3 each Celery sticks, sliced
3 each Garlic cloves, crushed
28 ounce Cannellini beans, cooked
1 ½ pint Stock
1 each Thyme sprig
Savoury
Parsley, to garnish

CROUTONS:
2 slice White bread, crusts removed
2 tablespoon Olive oil
2 each Garlic cloves, left whole

Preparation:

Heat oil in a soup pot & cook the onion, celery & garlic until soft.
Stir in the beans, stock & thyme. Simmer gently for 20 minutes.

Remove thyme & process the cooked ingredients until smooth. Adjust seasonings. The souip can be chilled at this stage until needed.

To make the croutons, cut bread into small, bite-sized pieces. Heat oil in a skillet with the garlic cloves. Sizzle the garlic & then add the bread cubes. Cook, stirring constantly, until the cubes are uniformly golden brown. Drain.

When ready to serve, reheat the soup. Stir in the parsley & sprinkle with croutons.

"BBC Vegetarian" January, 1996

Cannellini with Salsa Verde

Servings: 4 servings

Ingredients:

2 each Shallots, chopped
2 tablespoon Olive oil
4 each Garlic cloves, minced
4 teaspoon Flour
¼ cub White wine
½ cub Stock
2 tablespoon Pine nuts, roast & chopped
½ cub Parsley, chopped
¾ teaspoon Pepper
½ cub Cilantro
2 cub Cannellini, cooked

Preparation:

1. In a heavy saucepan, saut‚ the shallots in the olive oil over medium heat until they begin to color, 3-5 minutes. Add the garlic and saut‚ for 1 minute.

2. Add the flour; stir and cook for 1 minute. Add the wine, stock , pine nuts, parsley, salt and pepper. cook over medium heat until the sauce has thickened, about 5 minutes. If using cilantro, add it now.

3. Process the sauce in a blender or food processor. The blender yields a smooth sauce; the food processor, a finely minced one.

Can be prepared to this point several hours ahead.

4. Return the sauce to the saucepan and add the beans. Cook just until beans are heated, 2-3 minutes. Or heat the beans separately and serve on top on the sauce. Serve warm.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Canta-Lime Dessert

Servings: 4 servings

Ingredients:

1 cub Water
1 ½ tablespoon Liquid sweetener
2 each Limes, juice only
4 cub Cantaloupe balls
Fresh mint sprigs
Lime slices

Preparation:

Bring water & sweetener to a boil, remove from heat & cool to room temperature. Mix in lime juice & set aside.

Place cantaloupe in four serving dishes & pour syrup over the fruit.
Garnish with the mint & lime slices.

"Vegetarian Gourmet" Spring, 1995

Caponata

Servings: 6 servings

Ingredients:

½ cub Raisins
2 tablespoon Capers
¼ cub Black olives, preferably oil cured, chopped
¼ cub Basil, chopped
¼ cub Oregsno, chopped
1 each Eggplant
½ teaspoon Salt
2 each Garlic cloves, minced
5 tablespoon Olive oil
1 each Red or green bell pepper, chopped
1 each Yellow onion, chopped
2 each Tomatoes, chopped
¼ cub Balsamic vinegar
Salt & pepper

Preparation:

Soak raisins in hot water until plump, about 5 minutes. Drain & place in a bowl with the next four ingredients. Set aside.

Cut eggplant in half lengthwise. Sprinkle cut sides with salt & allow to drain in a colander for 20 minutes. Wipe off salt & pat dry. Cut into 1 inch cubes & set aside.

Saute half the garlic in 3 tb olive oil over medium-low heat until just browned. About 3 minutes. Add eggplant & saute, stirring frequently, until soft & just browned, about 8 minutes.

Saute remaining garlic in the rest of the oil in a separate pot over medium low heat for 3 minutes. Add bell pepper & onion & saute till onion is golden brown. Do not overcook. Add tomatoes & cook for 2 minutes. Add this mixture to the eggplant.

Deglaze the pot used for the peppers by returning to stove & raising the heat. Pour in vinegar & quickly swirl. Pour over eggplant mixture. Add raisins plus salt & pepper, mix thoroughly & remove from the heat. Set aside to let flavours blend for at least 30 minutes. Pour over hot polenta to serve.

"Vegetarian Gourmet" Spring 1995

Cardamom-Scented Sweet Rice

Servings: 8 servings

Ingredients:

3 cub Rice milk
1 cub Water
1 teaspoon Minced ginger
25 Cardamom pods
3 4-inch cinnamon sticks
1 cub Basmati or jasmine rice
¼ cub Maple syrup
1/3 cub Pitted dates, chopped
1 teaspoon Vanilla
8 Sprigs mint (optional)

Preparation:

Combine 1 cup milk, water, ginger, cardamom and cinnamon sticks in a medium saucepan. Bring to a boil, then add rice and honey and stir well. Bring mixture to a boil once more, then reduce heat to low and simmer until rice is tender and liquid has been absorbed (about 20 minutes).

Stir in remaining milk, dates, honey and vanilla. Let cook for 10 minutes, stirring frequently. When pudding has thickened slightly, transfer to serving dishes and chill. To serve, garnish with fresh mint.

Adapted by Karen Mintzias from a recipe in Delicious! (Feb. 1996)

Caribbean Banana Dessert

Servings: 6 servings

Ingredients:

1 tablespoon Lemon peel
1 tablespoon Orange peel
1 tablespoon Lemon juice
3 tablespoon Orange juice
3 cub Banana chunks
3 teaspoon Egg replacer mixed with
4 tablespoon Water
1/3 cub Brown sugar
3 tablespoon Pineapple juice
1 cub Soy milk
1 cub Breadcrumbs
2 tablespoon Soy margarine, melted & cooled

Preparation:

Preheat oven to 300F. Oil a 1 ½ quart mould. Combine peels & juices with banana & set aside.

Place egg replacer, sugar & pineapple juice in a food processor & pulse till blended. Add soy milk & bread crumbs & pulse a few more times. Spoon mixture over banana mixture. Add margarine, mix well & pour into prepared mould.

Place mould in a large pan & pour in enough boiling water to reach halfway up the sides of the mould. Bake 1 hour 20 minutes, a knife inserted should come out clean. You may have to add more boiling water during the cooking time. Cool 20 to 30 minutes & then remove from the mould. Refrigerate 2 hours before serving.

Reputedly Empress Josephine's favourite dessert, only try if you have a very sweet tooth.

"Vegetarian Times" December, 1993

Carob Cake

Servings: 1 cake

Ingredients:

1 cub White flour
1 ¼ cub Whole wheat flour
1 teaspoon Baking soda
¼ teaspoon Salt
½ cub Carob powder (or cocoa)
½ cub Sugar
½ cub Corn oil
¾ cub Water
1 ¼ cub Honey or maple syrup
1 tablespoon Cider vinegar
2 teaspoon Vanilla extract

Preparation:

Sift the flours together with baking soda, salt & carob. Stir in the sugar.

In a large mixing bowl, stir together oil, water, honey, vinegar & vanilla until well blended. Add dry ingredients, mixing till well blended.

Lightly oil & flour 2 8-inch cake pans. Divide batter equally between the two pans & bake at 350F for 20 minutes, or until the cakes test done. Cool for about 10 minutes then turn out onto wire racks to cool completely.

Ron Pickarski, "Friendly Foods"

Carob Chip Cookies

Servings: 48 servings

Ingredients:

3 cub Whole-wheat flour
1 teaspoon Baking soda
¾ cub Unsweetened applesauce
¾ cub Honey
2 teaspoon Vanilla;1 ts if Watkins
¾ cub Unsweetened carob chips
½ cub Chopped nuts;or sunflower
;seeds (optional)

Preparation:

In a large bowl, mix together flour and baking soda. In a separate bowl, compine applesauce, honey and vanilla. Add dry ingredients to liquid ingredients. Add carob chips and nuts (if desired) and mix well.

Drop cookie dough by teaspoonfuls onto a non-stick or lightly oiled cookie sheet. Flatten dough with fork. Bake at 350 for 13 minutes. Makes 48 cookies.

Per cookie: 55 Cal; 1g prot; 0.9g fat; 12g carb; 0 chol; 18mg sod.

From May 1990 Vegetarian Times Magazine page 37 Article by Mary McDougall Formatted to MM by J.Duckett1 (Kat)

Carrot-Miso Pate

Servings: 1 recipe

Ingredients:

2 cub Carrots, sliced
3 each Slices ginger
2 each Green onions, chopped
2 tablespoon Mellow white miso
1 tablespoon Maple syrup

Preparation:

Steam carrots, ginger & green onions until the the carrots are tender, about 10 minutes. Transfer to a food processor & blend until smooth along with the remaining ingredients. Spoon into a dish & serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Cauliflower & Potato Curry

Servings: 1 recipe

Ingredients:

4 cub Potatoes, peeled & quartered
1 small Cauliflower, cut to florets
1 pinch Asafetida
¾ teaspoon Turmeric
½ teaspoon Chili powder
1 ½ teaspoon Cumin
¾ teaspoon Salt
1 pinch Sugar
2 each Tomatoes, chopped
1 ¼ cub Water
½ teaspoon Garam masala
½ cub Wheat berries (optional)

Preparation:

Add all ingredients to a crockpot and cook on low for approximately six hours. If you're adding wheat berries, cook them on high with an additional cup of water for an hour, then add remaining ingredients and cook on low. With the wheat berries, if things start drying out, add more water.

From: bjornson-robert@cs.yale.edu<P>

Cauliflower and Red Lentil Curry

Servings: 4 servings

Ingredients:

½ cub Red lentils, rinsed
1 small Onion, chopped
2 teaspoon Madras curry powder,
½ teaspoon Salt
¼ teaspoon Turmeric
4 Plum tomatoes, chopped
4 cub Cauliflower florets
1 Jalapeno pepper, halved, seeded, thinly sliced
1 tablespoon Vegetable oil
1 tablespoon Cumin seeds
3 Cloves garlic, minced
2 teaspoon Minced fresh ginger
¼ teaspoon Cayenne pepper
2 tablespoon Fresh lemon juice
1 tablespoon Chopped fresh cilantro
1 teaspoon Sugar

Preparation:

In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat.

Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture.
Stir in lemon juice, cilantro, and sugar. Taste and adjust seasonings with additional salt and cayenne.

Serve over rice.

"Eating Well" September/October, 1993

Cauliflower with Vinegar Sauce

Servings: 4 servings

Ingredients:

1 each Onion, chopped
2 each Garlic cloves finely chopped
1 cub Green bell pepper, chopped
1 ½ teaspoon Olive oil
3 ½ cub Cauliflower florets
3 tablespoon Vegetable stock
3 tablespoon White wine vinegar
2 teaspoon Paprika
1 teaspoon Cumin, ground
¼ teaspoon Salt

Preparation:

Saute the onion, garlic & bell pepper in oil for 3 minutes. They should all be slightly softened. Add the rest of the ingredients, cover & simmer until the cauliflower is tender, no longer than 10 minutes. Ser e immediately.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Chayote & Corn Stuffed Chilies with Red Sauce

Servings: 10 chiles

Ingredients:

10 large Fresh long green chilies

FILLING:
1 tablespoon Vegetable oil
2 each Garlic cloves, minced
½ each Onion, finely diced
1 large Chayote squash seeded, finely diced
1 cub Corn kernels
½ teaspoon Salt
½ teaspoon Ground red chili pepper
Black pepper, to taste
2 tablespoon Lemon juice
½ cub Coarse breadcrumbs
1 tablespoon Nutritional yeast (optional)

BATTER:
1 cub Cornmeal
2/3 cub All-purpose flour
1 teaspoon Baking powder
¾ teaspoon Salt
1 ¼ cub Water
Vegetable oil, for frying

RED SAUCE:
1 cub Tomato sauce
2 each Garlic cloves
½ each Onion
1 ½ cub Water
1 tablespoon Ground red chili pepper
½ teaspoon Salt (or to taste)
¼ teaspoon Cinnamon
¼ teaspoon Ground cumin

Preparation:

Roast chile peppers according to your favorite method. (I don't have a gas stove or other type of open flame, so I heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the peels.)

Carefully remove peels from roasted peppers, leaving stems attached.
Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.

FILLING: In a heavy skillet, heat oil on medium-high. Add garlic, onion and chayote; cook until onion is translucent and mixture begins to brown, stirring frequently. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well. Gently mix in breadcrumbs and nutritional yeast.

On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each.
Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chiles may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.)

BATTER: In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt. Gradually mix in water to form a batter of medium consistency.

Heat 1-½ inches of oil in a large skillet over medium heat.
Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side.
Remove and drain on absorbent paper. (The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.)

(If chiles must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.)

RED SAUCE: In a food processor or blender, puree garlic and onion with tomato sauce. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.

TO SERVE: Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.

Copyright 1995 Karen Mintzias

Chestnut and Rice Savoury

Servings: 1 serving

Ingredients:

1 small Onion
1 tablespoon Vegetable oil
1 small Tomato
1 cub Mushrooms
½ cub Brown rice, cooked
2 ounce Dried chestnuts
2 tablespoon Water
1 teaspoon Yeast extract
1 teaspoon Tomato paste

Preparation:

Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.)

Chop the onion and saute it in the oil in a saucepan for about 3 minutes.

Skin and chop the tomato. Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so.

Add the rice and chestnuts to the pan and stir well. Then add the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture.
Continue cooking over a gentle heat until all the ingredients are well heated.

* Source: The Single Vegan - by Leah Leneman (ISBN: 0 7225 1454 9) * Typed for you by Karen Mintzias

Chestnut, Walnut & Red Wine Loaf

Servings: 8 servings

Ingredients:

1 ounce Margarine
1 Onion, peeled & chopped
1 Celery stalk, finely chopped
4 Garlic cloves, crushed
12 ounce Roughly mashed fresh chestnuts
12 ounce Cashew nuts, grated
4 ounce Walnuts, grated
½ cub Red wine or stock
3 tablespoon Chopped fresh parsley
1 tablespoon Brandy or lemon juice
½ teaspoon Hungarian paprika
½ teaspoon Thyme
½ teaspoon Basil
Salt & pepper

GARNISH:
Tomato slices
Lemon slices
Parsley sprigs

Preparation:

Set oven to 375F, 190C Gas 5. Grease & line a 2lb loaf pan with a long strip of waxed paper. Fry onion & celery in margarine for 7 minutes then add the garlic & coo a further 3 minutes. Remove from heat & add remaining ingredients. Season well with salt & pepper.
Turn mixture into waxed paper lined loaf pan. Cover with foil & bake for 1 hour. Remove foil & cook another 15 minutes until the loaf is firm in the centre.

Remove loaf from the oven & allow to stand 3 to 4 minutes. Loosen the edges with a knife & turn loaf out onto a serving platter. Garnish with tomato, lemon & parsley.

Rose Elliot, HTV West "The Good Neighbour Show"

Chholar Dal

Servings: 4 servings

Ingredients:

1 cub Chick peas, soaked
¼ teaspoon Turmeric
1 each Green chile
½ teaspoon Salt
2 teaspoon Cumin, ground
2 tablespoon Raisins
1 ½ tablespoon Vegetable oil
1 each Bay leaf
1 each Dried red chile
5 each Cardamom pods
1 each 2" cinnamon stick
2 each Cloves
¼ teaspoon Kalonji seeds
1 tablespoon Green chile, seeded & minced
2 tablespoon Coconut, shredded
¼ teaspoon Garam masala
Ghee, optional

Preparation:

Cook chickpeas in water with turmeric & whole chile for about 1 hour or until they are very tender. Discard whole chiles. Add salt & cumin & remove from heat.

Puree one cup of the dal mixture in a blender, adding a little water if necessary. Return to the pan, add raisins & bring back to a simmer. Keep warm.

Heat oil in a small skillet. Fry bay leaf & red chile until the chile darkens. Fry cardamom, cinnamon & cloves for 5 seconds. Add kalonji & fry a few seconds longer. Turn heat to low & add minced chile & coconut. Cook for a few seconds, stirring constantly. Remove from heat & pour over the dal. Simmer a couple more minutes & remove from heat. Garnish with lemon wedges, sprinkle with cilantro & ghee & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Chholar Ghughni

Servings: 4 servings

Ingredients:

2 ½ tablespoon Vegetable oil
1 each Bay leaf
2 ½ cub Onion, finely chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
½ teaspoon Turmeric
2 teaspoon Cumin, ground
2 teaspoon Coriander, ground
1 teaspoon Green chile, seeded & minced
½ cub Tomatoes, chopped
¼ teaspoon Salt
1 ½ cub Chick peas, cooked

GARNISH:
Mild raw onion rings
Roma tomatoes, chopped
Cilantro, chopped

Preparation:

Heat oil in skillet & add bay leaf & onion. Fry until richly browned, but not burnt, 15 to 20 minutes. Stir often while cooking.

Stir in the ginger & garlic & cook for several minutes. Add turmeric, cumin, coriander & chile, mix well. Add tomatoes & salt. Slightly reduce heat, cover & cook until the tomatoes begin to disintegrate & a thick sauce forms. Stir occasionally to prevent sticking, adding a little water if necessary. Add cooked chick peas & cook for 5 more minutes. Remove from heat & let stand for a few minutes. Serve with garnishes.

This dish is excellent with hot potatoes.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Chick Pea Soup

Servings: 6 servings

Ingredients:

½ pound Chick peas, soaked
2 ½ quart Water
1 Bay leaf
2 large Potatoes
¼ cub Olive oil
1 large Onion, chopped
1 large Green bell pepper, diced
3 Garlic cloves, chopped
2 cub Tomatoes, diced
1 tablespoon Tomato paste
1 cub Cabbage, shredded
Minced parsley for garnish
Chili pieces

Preparation:

Combine chick peas, water, bay leaf, bring to a boil & simmer 2 ½ to 3 hours. Add potatoes & cook another 30 minutes. In a large skillet, heat oil over low & add onion, pepper & garlic. Cook, stirring, for 6 to 8 minutes. Add tomatoes & tomato paste & cook 10 to 15 minutes.

When chick peas are tender, add tomato mixture & stir well. Add salt, pepper & cabbage & cook 15 minutes, covered over low heat.

Discard bay leaf. Serve soup hot sprinkled with parsley & chili pieces.

Randelman & Schwatrz, "Memories of a Cuban Kitchen"

Chickpeas in Spicy Tahini Sauce

Servings: 3 servings

Ingredients:

1 cub Dried chickpeas
4 cub Water
1 tablespoon Olive oil
1 cub Chopped onion
1 teaspoon Dried basil
2 Garlic cloves; minced
¼ cub Tahini
1 cub Water
1 tablespoon Arrowroot
1 tablespoon Lemon juice
2 tablespoon Salsa (hot or mild)
1 tablespoon Low-sodium tamari

Preparation:

Cook chickpeas in 4 cups water for 2 to 3 hours (stovetop) or 25 to 30 minutes (pressure cooker).

Heat oil in a large skillet over medium heat. Saute onion and basil unti onion is nearly tender. Add garlic and continue to saute until onion is soft and translucent.

Stir in tahini and ¾ cup water. Cook, stirring constantly, until sauce thickens. Remove skillet from heat and set aside.

In a small bowl, mix remaining ¼ cup water with arrowroot, lemon juice, salsa and tamari. Add to tahini mixture in skillet. Add chickpeas and cook over high heat, stirring constantly until mixture thickens.

Per serving: 372 cal, 15 g prot, 275 mg sod, 42 g carb, 19 g fat, 0 mg chol, 26 mg calcium

From: Vegetarian Gourmet - Winter 1993
Typed for you by Karen Mintzias

Chili Beans

Servings: 4 servings

Ingredients:

1 each Onion, finely diced
3 each Garlic cloves, diced
2 each Green chiles, diced
4 each Celery sticks, diced
1 each Red bell pepper, diced
1 each Yellow bell pepper, diced
1 each Green bell pepper, diced
3 tablespoon Olive oil
1 each Bay leaf
1 each Cinnamon stick
2 teaspoon Cumin, ground
28 ounce Tomatoes, chopped
14 ounce Cannellini beans, cooked
14 ounce Kidney beans, cooked
4 tablespoon Cilantro leaves

Preparation:

In a large bowl, mix together onion, garlic, chiles, celery & bell peppers. Remove one third of the vegetables & set aside until required.

Heat oil & gently cook the remaining vegetables until softened. Add bay leaf, cinnamon & cumin & fry for 1 minute, stirring. Add tomatoes. Simmer gently for 30 minutes, until the vegetables are tender. Add ,more liquid if needed.

Add reserved vegetables, return to a boil & cook for another 20 minutes. Add the beans & cook for 10 minutes. Adjust the seasonings to taste & garnish with cilantro.

"BBC Vegetarian" January, 1996.

Chilie Tomato Salad

Servings: 2 servings

Ingredients:

6 small Tomatoes
½ bunch Parsley, chopped
½ Hot green chili, chopped
1 ½ teaspoon Olive oil
2 tablespoon Lemon juice
1 pinch Salt & pepper
1 pinch Cayenne

Preparation:

Quarter the tomatoes. Mix parsley & chili with the tomatoes & chill.
Combine the remaining ingredients & set aside to rest. Just before serving, mix the salad dressing with the salad.

Adapted from Ismail Merchant's "Indian Cuisine"

Chinese Eggplant Steaks

Servings: 4 servings

Ingredients:

1 pound Eggplant
Salt
1 tablespoon Olive oil
2 each Garlic cloves, chopped
2 tablespoon Light soy sauce
1 tablespoon Rice wine vinegar
2 teaspoon Oriental sesame oil
½ teaspoon Sugar
¼ teaspoon Pepper
1 tablespoon Toasted pine nuts
1 each Green onion, finely chopped

Preparation:

At least one hour before serving, prepare eggplant: Trim and discard ends of eggplant. Cut crosswise diagonally into eight ½" thick slices. Sprinkle both sides of slices lightly with salt; place in colander and set aside 30 minutes.

Meanwhile, prepare marinade. In small skillet, heat oil over medium heat. Add garlic and saute until golden. Add soy sauce, vinegar, sesame oil, sugar and pepper. Cook 1 minute. Remove from heat and spread in large shallow baking pan or jelly-roll pan.

Rinse eggplant slices and pat dry. Place slices in pan with marinade, turning to season both sides; set aside at least 20 minutes or up to 2 hours.

Heat broiler. Drain marinade from pan; reserve. Broil eggplant slices 3" from heat source until lightly browned; turn to brown other side. Transfer to serving plate and top with pine nuts and green onions. Reheat marinade, pour over eggplant and serve.

Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in Asian-Inspired Dishes" in "Country Living." April 1995. Vol. 18, No.
4. Pg. 142. Posted by Cathy Harned.

Chocolate Glaze

Servings: 8 servings

Ingredients:

1 Square unsweetened baking chocolate
2 tablespoon Honey
½ teaspoon Vanilla

Preparation:

In a heavy pot, slowly melt the chocolate. Stir in honey & vanilla.

Makes ¼ cup, enough to glaze an 8" cake. Keep in refrigerator.

"Vegetarian Times" April, 1991

Chocolate Grand Marnier Souffle

Servings: 8 servings

Ingredients:

1 cub Chocolate or carob chips
1 pound Firm tofu (water packed)
½ cub Cocoa or carob powder
¾ cub Honey
3 tablespoon Grand marnier
1 teaspoon Vanilla
½ cub Soy milk
½ cub Unbleached white flour
1 teaspoon Baking powder`

Preparation:

Preheat oven to 350F. Place chocolate chips or carob in a bowl & place it in hot water to melt stirring with a spoon. Place remaining ingredients in a food processor & blend till smooth & creamy. Add melted chocolate & puree a few moments. Pour into a very lightly oiled 1-quart souffle dish. Bake for 40 to 45 minutes, or until the souffle has completely puffed up. Cool for 5 minutes.

"Vegetarian Times" December, 1993

Chocolate-Cinnamon Torte with Mocha Fudge Glaze

Servings: 16 servings

Ingredients:

CAKE:
8 ounce Tofu
2 cub Granular sweetener (such as Sucanat)
¾ cub Oil
1 cub Water
1 tablespoon Vanilla extract
2 cub All-purpose flour
¾ cub Cocoa powder
2 teaspoon Ground cinnamon
1 teaspoon Baking soda
1 teaspoon Cream of tartar

MOCHA FUDGE GLAZE:
¼ cub Margarine or oil
¼ cub Cocoa powder
3 tablespoon Water
1 teaspoon Instant espresso powder
1 ½ cub Granular sweetener
1 teaspoon Vanilla extract
Ground cinnamon for garnish

Preparation:

For CAKE: Preheat oven to 350 F. Oil a 10- or 12-inch springform pan; dust lightly with a bit of cocoa powder.

Using electric mixer, blend tofu with sweetener on low speed until mixture is paste-like. Increase speed and beat until tofu is thoroughly blended and mixture is shiny and the consistency of thick syrup. (Don't worry about undissolved granules of sweetener which may remain; they will dissolve later on when the liquids are added.)

Add oil, water and vanilla to tofu mixture, beating until thoroughly combined. Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder. Blend sifted dry ingredients into liquid mixture. Pour batter into prepared pan and bake until tester inserted in center comes out clean, about 40-50 minutes. Transfer to rack and cool completely.

GLAZE: In a small saucepan, combine all ingredients. Cook and stir over medium heat until mixture is shiny and completely smooth. Let mixture come to a boil, then immediately remove from heat. Let cool 10 minutes. Stir vigorously before using.

To assemble cake: Remove sides from pan. If necessary, slice off top of cake to make surface even, then invert cake on rack set over a pan to catch drips of excess glaze. Remove pan bottom from cake.
Pour glaze evenly over top of cake, allowing some to drip down sides also. Use a knife or spatula to spread glaze around sides. Transfer to serving platter. Decorate by sprinkling additional ground cinnamon over cake, using stencils to create shapes or a pattern if desired.

Variation: A mixture of chopped toasted nuts and ground cinnamon may be pressed onto sides of freshly glazed cake instead of sprinkling plain cinnamon over top.

Copyright 1995 Karen Mintzias Non-commercial distribution permitted with attribution to source.

Chopped Salad with Raspberry Vinaigrette

Servings: 8 servings

Ingredients:

DRESSING:
6 tablespoon Red wine vinegar
1 ½ tablespoon Dijon mustard
1 ½ teaspoon Sugar
¾ teaspoon Salt
¾ teaspoon Pepper
¾ cub Olive oil

SALAD:
1 large Head of red leaf lettuce chopped
1 large Head of romain lettuce chopped
1 bunch Arugula; chopped
¾ pound Mushrooms; chopped
¾ pound Tomatoes; chopped
4 Green onions; chopped
¼ cub Minced fresh dill

Preparation:

For Dressing: Combine vinegar, mustard, sugar, salt and pepper in a small bowl. Gradually whisk in oil. (Can be prepared ahead and stored in refrigerator up to 1 day. Allow dressing to come to room temperature before using.)

For Salad: Place all ingredients in a large bowl and toss with dressing to taste.

Adapted by Karen Mintzias from a recipe in Bon Appetit (October 1991)

Christmas Cranberry Punch

Servings: 16 servings

Ingredients:

4 cub Cranberry juice cocktail
2 cub Orange juice
12 ounce Sugar-free lemon-lime pop
Whole cranberries

Preparation:

Combine the cranberry and orange juices in a punch bowl. Pour the carbonated beverage down the sides of the bowl. Float whole cranberries on the top.

½ cup - 51 calories, 1 fruit exchange 13 grams carbohydrate, 0 protein, 0 fat, 3 mg sodium, 75 mg potassium, 0 mg cholesterol.

"American Diabetes Association Holiday Cookbook" posted by Elizabeth Rodier

Chunky Apple Spice Muffins

Servings: 12 muffins

Ingredients:

1 cub Whole wheat flour
1 cub Oat bran
2 teaspoon Baking powder
½ teaspoon Allspice
2 teaspoon Cinnamon
¼ teaspoon Ground cloves
¼ teaspoon Ginger
1 teaspoon Arrowroot
¼ cub Liquid sweetener
½ cub Unsweetened applesauce
2 each Tart apples, peeled & diced
½ cub Water
½ teaspoon Vanilla extract

Preparation:

Preheat the oven 400F.

Mix the dry ingredients and wet ingredients separately. Combine them and mix thoroughly. Spoon into nonstick muffin tins and bake for about 25 mins, until golden brown on top.
"The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Cinnamon Buns

Servings: 10 buns

Ingredients:

TOPPING:
1 tablespoon Oil
3 tablespoon Maple syrup
2 tablespoon Brown sugar
2 tablespoon Raisins
½ teaspoon Cinnamon

FILLING:
1 tablespoon Brown sugar
½ teaspoon Cinnamon
2 tablespoon Raisins

DOUGH:
¾ cub Wholewheat flour
¾ cub All purpose flour
1 tablespoon Baking powder
1 tablespoon Brown sugar
3 tablespoon Oil
½ cub Orange juice
1 teaspoon Vanilla

GLAZE, OPTIONAL:
¼ cub White sugar
1 ½ teaspoon Soy milk

Preparation:

TOPPING: Combine oil, yrup & brown sugar in a 9" pie pan. Mix well & spread in pan. Sprinkle evenly with the raisins & cinnamon. Set aside.

FILLING: Mix together the brown sugar & cinnamon. Set aside, along with the raisins.

DOUGH: Preheat oven to 375F.

Combine flours, baking powder & brown sugar in a large bowl & mix well. add oil & mix with a fork until you have a mixture resembling coarse bread crumbs.

Combine vanilla & orange juice in a small bowl & add to the dough.
Mix until the mixture is evenly moistened. Roll the dough into a ball on a lightly floured board & knead a few times. Shape dough into a log, place a piece of waxed paper over the dough & roll into a rectangle, about 8" X 16". Carefully remove waxed paper.

Sprinkle dough evenly with filling & raisins & roll dough up tightly like a jelly roll. Cut into 10 pieces using a sharp knife in a sawing motion. Place cut side up in the pan leaving about ½" between each. Press down gently until they are just touching other.
Bake until lightly browned, about 15 minutes. Invert onto a plate.

GLAZE: Place sugar in a small bowl, add milk & mix well. Add more milk if you want a thinner glaze. Drizzle glaze over the buns & serve right away. If the buns are not to be served immediately, let them cool before glazing.

Bobbie Hinman, "Burgers 'n Fries 'n Cinnamon Buns"

Cinnamon Swirl

Servings: 1 loaf

Ingredients:

½ cub Shortening
1 cub White sugar
2 tablespoon Cornstarch
2 tablespoon Vinegar
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
1 cub Water
2 cub White flour

FILLING & TOPPING:
1 tablespoon Cinnamon
2 tablespoon White sugar

Preparation:

Cream together shortening & sugar. Add the rest of the ingredients in order & mix till well combined.

Combine sugar & cinnamon & mix. Grease & flour a loaf tin. Divide batter into thirds. Layer one third of the batter in the bottom of the loaf pan. Sprinkle with cinnamon/sugar mixture. Layer with another third of the batter & sprinkle with cinnamon/sugar. Spread out last part of the batter. Slice through the batter at various points with a knife to create the marbled effect. Sprinkle with remaining cinnamon/sugar.

Bake at 350F for 1 hour or until the loaf tests done.

Recipe by Mark Satterly

Citrus Dressing

Servings: 2 cups

Ingredients:

¾ cub Orange juice
6 tablespoon Mustard
1 cub Olive oil
Salt and pepper; to taste
Mixed lettuce

Preparation:

In a blender, puree the orange juice, mustard, and olive oil. Season to taste. Serve over mixed fresh greens.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Citrus Vinaigrette with Hazlenut Oil

Servings: 6 servings

Ingredients:

1 Orange, grated peel only
4 tablespoon Fresh orange juice
4 teaspoon Lemon juice
1 teaspoon Balsamic vinegar
½ teaspoon Salt
3 Scallions, white parts only minced
¼ teaspoon Fennel seeds, crushed
5 tablespoon Olive oil
1 tablespoon Hazelnut oil
1 tablespoon Chives sliced into narrow rounds
1 tablespoon Chervil or fennel leaves chopped
1 tablespoon Parsley, finely chopped

Preparation:

Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Classic Apricot Sweet (Mudur Chere)

Servings: 4 servings

Ingredients:

1 pound Dried apricots
2 cub Water (or more)
¼ cub Sugar
2 tablespoon Blanched almonds; halved
4 Cardamom pods; cracked
3 slice Ginger (thin)
1 3-inch cinnamon stick halved

Preparation:

Soak apricots in 2 cups water in heavy medium saucepan 5 hours.

Add remaining ingredients to apricots and bring to boil. Reduce heat and simmer until thick, adding more water if syrup becomes gummy, about 15 minutes. Cool completely, cover and refrigerate. Remove cardamom, ginger and cinnamon before serving.

* Source: Bon Appetit - April 1986
* Typed for you by Karen Mintzias

Coconut Custard

Servings: 8 servings

Ingredients:

2 cub Hot water
1 cub Shredded coconut
¾ cub Sugar
½ cub Shortening
4 tablespoon Cornstarch
½ cub Flour
1 teaspoon Salt
2 teaspoon Vanilla extract

Preparation:

Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge.

Recipe by Mark Satterly

Coconut Sticks

Servings: 1 servings

Ingredients:

1 ¼ cub Wholewheat flour
½ cub Rolled oats
1 teaspoon Sweetener
½ teaspoon Salt
2 tablespoon Coconut
¼ cub Cashews or almonds -=OR=- sunflower or sesame seeds
¾ cub Water

Preparation:

Blend oats till fine. Remove from the blender into bowl. blend the remaining ingredients except the flour, until smooth. Stir together all the ingredients & knead for 1 minute. Pinch off 1 Tb of dough & roll between your hands to make a stick 2-3" long. Bake on an oiled cookie sheet at 350F for 25 minutes.

JoAnn Rachor, "Of These Ye May Freely Eat"

Cold Cream of Watercress & Apple Soup

Servings: 1 servings

Ingredients:

2 each Onions, sliced
2 each Celery ribs, thinly sliced
2 tablespoon Olive oil
4 small Potatoes, diced
6 cub Vegetable broth
¼ each Apple, peeled & thinly sliced
2 cub Watercress
2 cub Soymilk
1 large Apple

Preparation:

Saute onions & celery in oil in a stockpot over a low heat for 5 minutes. Add potatoes & broth. Cover, bring to a boil, reduce heat & simmer for about 15 minutes, or until the vegetables are soft. Add apple slices & cook for 3 or 4 minutes. Add watercress & cook until the watercress wilts, about 1 more minute. Remove from heat.

Puree the cooked soup in a food processor or blender. Chill thoroughly Then stir in the soymilk. Chill for another 30 minutes, at least. Just before serving, grate the apple & add to the soup.
Garnish with watercress sprigs.

"Vegetarian Gourmet" Fall, 1995

Colombo De Giraumon (Spicy Pumpkin)

Servings: 4 servings

Ingredients:

1 Onion, finely sliced
1 Garlic clove, crushed
2 teaspoon Curry powder
3 Cloves, crushed
½ Red chili, finely chopped
1 pound Pumpkin, cut in 1" cubes
2 Tomatoes, chopped
1 tablespoon Sultanas
¼ teaspoon Sugar, optional
1 Lemon, juiced
2 tablespoon Oil
Salt & pepper

Preparation:

First, heat the oil in a heavy pan and then add the onion. Saute until it is transparent and then add the garlic and cook that also.
Next put in the curry powder, ground cloves, the chopped tomatoes, sultanas and sugar. Sprinkle the lemon juice over. Cover, and cook very gently for 30-40 minutes or until pumpkin is tender, stirring frequently to ensure that it does not catch. Season and serve to accompany main dishes and rice.

Troth Wells "The World in Your Kitchen: Vegetarian Recipes" Posted by Anne Maclellan

Corn & Jicama Salad

Servings: 6 servings

Ingredients:

2 cub Corn kernels, grilled
1 cub Jicama, diced
¼ cub Green onions, sliced
1 each Avocado, peeled & cut into chunks
1 each Red bell pepper, diced
1 each Jalapeno chile, seeded & minced
2 tablespoon Lime juice
1 tablespoon Corn oil
Salt & pepper, to taste

Preparation:

In a large serving bowl, toss together all the ingredients & serve.

MARK'S NOTE: An easy way to grill corn. Soak the unhusked corn in water for 20 minutes. If using a grill, place the ears in the coals right at the edge of your barbecue. Turn very often. They should be done after 20 minutes, maybe a little less. Or, bake in a 350F oven for the same length of time. This is my favourite way to cook corn, it doesn't taste waterlogged using this method.

"Vegetarian Gourmet" Summer, 1995

Corn and Wild Rice Saute

Servings: 4 servings

Ingredients:

1 ounce Sun-dried tomatoes
1 teaspoon Olive oil
2 cl Garlic, minced
2 each Shallots, minced
½ cub Vegetable stock
1 cub Fresh corn kernels
2 cub Cooked wild rice
4 each Plum tomatoes, chopped
3 tablespoon Balsamic vinegar, or more
Salt and pepper
¼ cub Opal or basil, chopped
1 cub Boiling water.

Preparation:

Steep the sun-dried tomatoes in the boiling water for 10 minutes.
Drain, squeeze dry, and coarsley chop. In a medium-size skillet, heat the oil over medium-high heat. Saute the garlic and shallot until softened, about 2 minutes. Add the rice and tomatoes and heat through, about 4 minutes. Add 3 tb. of the vinegar and salt and pepper to taste. Stir in the basil. Serve warm or at room temperature. If serving at room temperature, taste after dish sets, as additional vinegar may be needed, add it 1 ts. at a time.

"Great Good Food" by Julee Rosso. Posted by Carolyn Shaw

Corn Bread

Servings: 1 9" cake

Ingredients:

1 cub Cornmeal
1 ½ cub All-purpose flour
2 teaspoon Cornstarch
2 teaspoon Baking powder
½ teaspoon Baking soda
¼ cub Sugar
3 tablespoon Nutritional yeast
1 cub Corn kernels
2 tablespoon Oil
Salt, to taste

BUTTERMILK:
1 cub Soy milk
2 teaspoon Lemon juice

Preparation:

Preheat oven to 350F.

In a large mixing bowl, combine the dry ingredients. Stir in the corn kernels, followed by the oil & the salt. Set aside. In a small bowl, mix together the soy milk & lemon juice to make buttermilk.
Pour into the dry ingredients & mix well. Lightly oil a 9" square baking pan. Turn batter into the pan.

Bake in preheated oven until well done, 25 to 30 minutes. Cut into squares & serve immediately, or cool & serve at room temperature.

VARIATION: Add 3 chopped jalapeno chiles when you add the corn kernels.

MARK'S NOTE: This is surprisingly good a day later as well, keep in the refrigerator.

Recipe by Mark Satterly

Corn Butter

Servings: 1 recipe

Ingredients:

¼ cub Cornmeal
1 cub Water
¼ cub Additional water
1 teaspoon Lemon juice
1 teaspoon No salt seasoning blend

Preparation:

Place the cornmeal in a saucepan, add the 1c water, and cook, stirring constantly, until smooth and thick. Place the cooked cornmeal and all the remaining ingredients in the blender and process until smooth. Add more water if necessary to reach desired spreading consistency. "The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Corn Chowder

Servings: 6 servings

Ingredients:

5 medium Potatoes, chopped
3 cub Stock
2 teaspoon Vegetable oil
1 medium Onion, chopped
2 each Stalks celery, chopped
1 each Red bell pepper, diced
2 medium Carrots, chopped
1 teaspoon Salt
1 teaspoon Black pepper
1 cub Soy milk
2 ½ cub Frozen corn kernals

Preparation:

In a med saucepan, boil the potatoes in the water or broth for 20 mins.

While the potatoes are cooking, heat the oil or water in a med frying pan over med heat. Add the onion, celery, carrots, bell pepper, salt, and pepper. Cook until just tender, about 5-7 mins.

When the potatoes are soft, remove them from the saucepan and reserve the stock. Blend the potatoes with the soy milk in a blender or food processor until smooth.

Return the soup to the saucepan and stir in the corn, onion mixture, and enough of the reserved stock to achieve a creamy thick consistency. Heat thoroughly before serving.

PETA & INgrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood

Corn Griddle Cakes

Servings: 4 servings

Ingredients:

1 cub Cornmeal
¼ cub All-purpose flour
½ teaspoon Baking soda
½ teaspoon Salt
¼ cub Liquid egg replacer
¾ cub Soy milk
½ cub Non-dairy "sour cream"
1 ½ cub Corn kernels

Preparation:

In a large bowl, combine cornmeal, flour, soda & salt. Set aside.
In a small bowl, combine the egg replacer, soy milk & "sour cream".
Pour into the dry ingredients & stir until just moistened. Fold in the corn.

Lightly oil a large skillet & heat over medium high heat. Ladle batter into pan & cook until brown on both sides. Serve immediately.

"Vegetarian Gourmet" Summer, 1995

Corn Muffins

Servings: 12 muffins

Ingredients:

¼ cub Shortening
¼ cub White sugar
2 tablespoon Cornstarch
2 tablespoon Vinegar
1 teaspoon Salt
1 ½ cub Flour
1 cub Cornmeal
1 cub Water

Preparation:

Cream the shortening and sugar. Add the cornstarch, vinegar & salt.
Alternately beat in the remaining ingredients, mixing well. Spoon into a well oiled muffin tin. Bake at 400F for 20 minutes or until golden.

Recipe by Mark Satterly

Corn Relish

Servings: 6 pints

Ingredients:

18 each Ears fresh corn
7 quart Water
1 small Head cabbage, chopped
1 cub Onion, chopped
1 cub Green pepper, chopped
1 cub Sweet red pepper, chopped
1 cub To 2 cups sugar
2 tablespoon Dry mustard
1 tablespoon Celery seeds
1 tablespoon Salt
1 tablespoon Turmeric
1 quart Vinegar
1 cub Water

Preparation:

Remove husks and silks from corn just before cooking. Bring 7 quarts water to a boil; add corn. Bring water to a boil; add corn. Bring water to a second boil; boil 5 minutes. Cut corn from cob; measuring about 2 quarts of kernels.

Combine corn kernels and remaining ingredients in a large saucepan; simmer over low heat 20 minutes. Bring mixture to a boil.

Pack into hot sterilized jars, leaving ¼-inch headspace. Cover at once with metal lids, and screw bands tightly. Process in boiling-water bath for 15 minutes.

"Southern Living" August, 1981 Posted by Jeff Pruett

Corny Potato Chowder

Servings: 4 servings

Ingredients:

3 cub Vegetable satock
6 large Potatoes, diced
1 cub Onions, chopped
½ cub Red bell pepper, chopped
½ cub Yellow bell pepper, chopped
1 each Celery rib, sliced
½ teaspoon Turmeric
1 tablespoon Tamari
1 cub Soy milk
2 tablespoon Cornstarch
10 ounce Corn kernels, thawed

Preparation:

Bring stock to a boil in a soup pot. Add the potatoes, onion, peppers, celery, turmeric & return to a boil. Reduce heat, cover & simmer until all the vegetables are tender. This should take 10 to 15 minutes.

Combine the tamari, soy milk & cornstarch in a bowl. Gradually pour into the chowder, stirring constantly to prevent lumps from forming.
Add the thawed corn. Lower heat once more & simmer gently, stirring occasionally, until the liquid has been reduced & the howder is fairly thick. This can take up to 15 minutes. Serve hot.

"Vegetarian Gourmet" Spring, 1995

Cranberry Fritters

Servings: 4 servings

Ingredients:

8 ounce Cranberry jelly, canned
5 tablespoon Flour
½ teaspoon Baking powder
½ teaspoon Sugar
5 tablespoon Water
Vegetable oil for deep-frying
Flour; for dredging

Preparation:

Cranberry tartness suggests the original Chinese ingredient, a firm, gelatinous jelly flavored with the hawthorn berry (or 'shan dza', which in northern China is pureed to make a delicious tart, thick, cooling drink).
Enclosed within a light, deep-fried batter, the strips of jelly become hot and soft or, in the case of cranberry, almost liquid. Buy the "jellied cranberry sauce", not the whole-berry type.

This recipe makes three to four small servings.

DIRECTIONS:
===========
Cut the jelly crosswise into three round slices, ½ inch thick. Cut each slice into three strips, approximately ½ x ½ x 2-½ inches.

Prepare a batter by blending the flour, baking powder, sugar, and water.

Heat oil for deep-frying; after it is hot, keep the heat around medium-high. Dredge the cranberry jelly strips lightly in flour, making sure all sides, including the ends, are dusted. Then dip them in the batter to coat completely, and immerse them in the oil until golden brown.
Fry only a few at a time. Drain on paper toweling, and eat while hot.

* Source: The Fragrant Vegetable, by Martin Stidham * Typographical errors by: Karen Mintzias

Cranberry Upside-Down Muffins

Servings: 24 servings

Ingredients:

2 cub Rolled oats
2 cub Light soy milk
2 cub Unbleached all-purpose flour
½ teaspoon Sea salt
2 teaspoon Cinnamon
½ teaspoon Nutmeg
1 teaspoon Cream of tartar
2 teaspoon Baking soda
1 cub Brown sugar
2 tablespoon Egg replacer; -OR-
2 -Eggs, beaten* (see note)
½ cub Water
½ cub Natural applesauce
¾ cub Jellied cranberry sauce

Preparation:

Preheat oven to 400 F. Grease muffin tins.

Combine oats and soy milk in a large bowl. Set aside.

Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda. Stir in brown sugar.

Whisk egg replacer and water until light and foamy.

Combine egg replacer, applesauce and oat mixture. Mix well. Add dry ingredients and mix just until blended. Do not overmix.

Place 2 teaspoons of cranberry sauce in bottom of each muffin cup. Fill muffin cups 2/3 full with batter.

Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes. Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling. Serve warm or at room temperature.

Makes 24 muffins

Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg chol, 20 mg calcium

NOTE: *If using whole eggs instead of egg replacer, do not add ½ cup water.

* Source: Vegetarian Gourmet, Autumn 1993
* Typed for you by Karen Mintzias

Cream of Asparagus Soup

Servings: 6 servings

Ingredients:

2 ½ cub Vegetable broth
1 pound Fresh asparagus, cut into ½" pieces
1 large Potato, thinly sliced
½ medium Onion, chopped
½ cub Celery, chopped
2 tablespoon Flour
2 cub Soy milk
¼ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Tarragon

Preparation:

In a large saucepan over med heat, bring the broth to a boil. Add the asparagus, potato, onion and celery, then reduce the heat and cook for 25-30 mins.

Pour the soup mixture into a food processor along with the flour and puree until smooth. Return the soup to the saucepan, add the remaining ingredients, and simmer until the soup begins to thicken and is heated thru.

Serve immediately.

PETA & Ingrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood

Cream of Broccoli Soup

Servings: 6 servings

Ingredients:

1 pound Broccoli
1 medium Onion, quartered
1 each Garlic clove
2 cub Vegetable stock
¼ cub Flour
2 ½ cub Soy milk
2 tablespoon Soy sauce
2 teaspoon Basil
Salt & pepper, to taste

Preparation:

Cut the broccoli into florets and slice about ¼ of the top of each stem. Reserve 1c of florets.

Put the broccoli, onion, garlic, and broth or water in a large saucepan. Bring to a boil, then reduce heat to med and cook until the vegetables are tender, about 15 mins.

Put all the ingredients into a food processor and add the flour.
Process until smooth. Return the soup to the saucepan; add the remaining ingredients and the florets. Cook over med heat until the soup thickens and is heated thru.

Season to taste with the salt and pepper and serve.

PETA & Ingrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood

Cream of Broccoli Soup

Servings: 5 servings

Ingredients:

1 each Head of cauliflower
2 each Head of broccoli
1 cub Onions, chopped
1 cub Celery, chopped
1 cub Red bell pepper, chopepd
½ teaspoon Oil
2 cub Water
¼ cub Parsley, chopped
¼ cub Green onions, chopped
¼ cub Chives, chopped

Preparation:

Cut cauliflower & broccoli into florets. Steam all the cauliflower & half the broccoli until tender. Puree what you have steamed with a small amount of water (if you use what you have steamed with you will get the extra flavour). Set aside.

Saute onions, celery & pepper in oil until the onions are soft. Set aside. Meanwhile, bring the water to a boil in a soup pot. Stir in the puree & the sauteed onion. Reduce heat to medium & continue to cook until mixture boils. Add the parsley, green onions & chives.
Reduce heat to low & simmer for 20 minutes. add reserved broccoli & simmer for a further 10 minutes. Serve hot.

MARK'S NOTE: I'm a confirmed user of salt to bring out flavour, so I do use a sprinkling of salt in this recipe.

"Vegetarian Gourmet, Special Low Fat Issue" 1995

Cream of Carrot Soup

Servings: 6 servings

Ingredients:

2 tablespoon Margarine or water
1 medium Onion; chopped
12 medium Carrots; sliced
1 medium Potato; peeled and diced
4 cub Vegetable broth
½ cub Soy milk
Salt and pepper to taste
¼ teaspoon Ground ginger
¼ teaspoon Dried rosemary
1 tablespoon Orange juice

Preparation:

Heat the margarine or water in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes. Add the broth, cover, and simmer about 20 minutes, or until vegetables are tender.

Pour the soup through a sieve or colander, reserving the stock for later. Puree the vegetables in a blender or food processor and return them to the saucepan. Add the soy milk, then gradually add the reserved stock until the soup reaches desired consistency.

Flavor with the remaining ingredients. Reheat slowly and serve.

Preparation time: 45 minutes

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Cream of Sweet Potato Soup

Servings: 6 servings

Ingredients:

3 medium Sweet potatoes
2 cub Vegetable broth
1 pinch Nutmeg
1 pinch Ground cloves
1 ½ cub Soy milk
Salt; to taste

Preparation:

Peel and slice sweet potatoes.

Place potatoes in a Dutch oven with broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes.

Place half of potato slices and half of broth in a blender. Add nutmeg, cloves, soy milk and salt, and puree. Repeat with remaining potatoes and broth.

Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or chill and serve cold.

Per serving: 84 cal, 3 g prot, 154 mg sod, 15 g carb, 1 g fat, 0 mg chol, 46 mg calcium

Hints: This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert.

Sprinkle with nutmeg.

Source: Lynda Pozel in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Creamy Butternut Squash Soup

Servings: 6 servings

Ingredients:

1 Butternut squash (1-¾ lb) skin left on, cut into 2-inch cubes
4 ½ cub Vegetable stock or bouillon
½ cub Raw almonds
1 ½ teaspoon Curry powder
½ teaspoon Fine sea salt
⅛ teaspoon Freshly ground black pepper

FOR GARNISH:
Parsley sprigs
1 Tart apple (such as Granny Smith) peeled, cored and finely chopped

Preparation:

Put the squash and 3 cups of the vegetable stock in a large pot.
Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes. Remove from the heat, and let the squash cool in the cooking water.

Using a slotted spoon, remove the squash from the pot. Peel the squash, and set aside. Set aside the pot of cooking liquid.

Blanch the almonds in boiling water for 30 seconds. Drain, and squeeze the almonds between your fingertips to remove the skins.
Compost or discard the skins.

Put the blanched almonds and the remaining 1-½ cups vegetable stock into a blender. Blend until smooth, about 1 minute. Add the cooked squash, curry, salt, and pepper and process until smooth.

Add the squash mixture to the pot of cooking liquid, and bring just to a simmer over medium heat.

Serve hot, garnished with parsley sprigs and the apple.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Creamy Carrot Soup

Servings: 6 servings

Ingredients:

3 cub Vegetable stock
1 large Grapefruit, chopped in a blender of food processor
1 pound Carrots, sliced
1 large Onion, sliced
1 teaspoon Cumin, ground
½ teaspoon Cinnamon
Salt & pepper, to taste
1 cub Soy milk mixed with
1 tablespoon Lemon juice

Preparation:

In a large stock pot, combine the stock, pureed grapefruit, carrtos, onion, cumin and cinnamon. Bring to a boil, reduce heat & simmer until the carrots are tender, this should be just under 30 minutes, depending on how thinly you have sliced them.

Cool the ingredients & then transfer, in batches, to a blender or food processor. Puree & return to a clean pot. Gently re-heat, season with salt & pepper. Just before serving, stir in the soy buttermilk.

Recipe by Mark Satterly

Creamy Garlic Dressing

Servings: 1 servings

Ingredients:

1 Garlic clove, crushed
¼ pound Tofu, firm, drained
¼ cub Water
3 tablespoon Lemon juice, fresh
1 tablespoon Soy sauce
1 tablespoon Tahini
1 tablespoon Dill, fresh, chopped
1 teaspoon Maple syrup
Fresh ground black pepper

Preparation:

Place all the ingredients together in a food processor or blender.
Process until smooth and creamy.

MAKES: 2/3 cup

"The New McDougall Cookbook" Posted by Anne Maclellan

Creamy Lo-Cal Mayonnaise

Servings: 1 servings

Ingredients:

1 ¼ cub Water
¼ cub White flour
1 teaspoon Salt
1 teaspoon Onion powder
⅛ teaspoon Garlic powder
2 tablespoon Oil
1 ½ tablespoon Lemon juice

Preparation:

Simmer together all ingredients except oil & lemon juice. Scrape the simmered ingredients into a blender. While blending, drizzle in the oil. Stir in the lemon juice. Chill.

Alternative: Replace oil with 3 tb tahini OR use ¼ c cashews.

JoAn Rachor, "Of These Ye May Freely Eat"

Creamy Mushroom Soup

Servings: 8 servings

Ingredients:

3 tablespoon Margarine
1 cub Chopped onions
2 medium Potatoes, peeled & diced
2 large Celery stalks, diced
2 Garlic cloves, minced
6 cub Water
2 Vegetable bouillon cubes
½ teaspoon Mustard, basil & thyme
¼ cub Dry white wine, optional
12 ounce White mushrooms, sliced
6 ounce Shiitake, fresh or other fresh wild mushrooms
2 cub Cooked navy beans
Pepper to taste
¼ cub Fresh minced parsley

Preparation:

Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes.

Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes.

Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes.

Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley.

Nava Atlas, "Vegetarian Celebrations"

Creamy Pasta Salad

Servings: 4 servings

Ingredients:

¼ cub Eggless Mayonnaise
2 tablespoon Lemon juice
2 cub Cooked noodles (elbow, rotini, or small shells)
4 Green onions; chopped
6 ounce Jar artichoke hearts drained and sliced
1 ½ tablespoon Fresh or dried basil
½ teaspoon Salt

Preparation:

Stir the eggless mayonnaise and lemon juice into the noodles. Add the green onions, artichoke hearts, basil, and salt and mix well. If the salad is too dry, add more mayonnaise and/or lemon juice.

Preparation Time: 25 minutes

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Creamy Pumpkin Soup

Servings: 6 servings

Ingredients:

3 tablespoon Olive oil
1 large Onion, chopped
2 Garlic cloves, chopped
2 pound Butternut squash, diced
4 cub Stock
1 cub Water
1 dash Tabasco
Salt to taste
Pimento strips to garnish

Preparation:

Heat olive oil overl ow heat & add onion & garlic. Cook, stirring till tender. Add squash & stock, cover & simmer for 40 to 50 minutes or till the squash is very soft.

In a food prcessor, process soup till its very smooth & return to pot.
Thin with water & season. Pour into a tureen & garnish with pimento.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

Creamy Scrambled Tofu

Servings: 4 servings

Ingredients:

¼ cub Vegetable stock
2 each Potatoes, peeled & diced
1 each Green bell pepper, diced
2 each Green onions, chopped
10 ½ ounce Firm silken tofu, crumbled
3 tablespoon Mellow white miso
2 tablespoon Water
¼ teaspoon Turmeric
Parsley, for garnish

Preparation:

Bring the vegetable stock to a boil in a large skillet. Add the potatoes, pepper & green onions. Reduce heat & simmer until the potato is tender.

Add tofu & cook until heated through. Remove from heat & set aside.

Stir together the remaining ingredients in a bowl. Stir into the waiting potato mixture & serve imemdiately garnished with the parsley.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Creamy Vegetable Tahini Soup

Servings: 6 servings

Ingredients:

1/3 cub Raw tahini
1/3 cub Water
3 tablespoon Tamari
1 tablespoon Freshly squeezed lemon juice
1 teaspoon Ground cumin
1 pinch Cayenne pepper
4 cub Vegetable stock or bouillonOR water
2 medium Carrots; chopped
2 cub Finely chopped broccoli florets and stalks
2 medium Leeks; sliced (thoroughly washed)
2 medium Tomatoes; coarsely chopped
¼ cub Finely chopped fresh parsley

Preparation:

Put the tahini, the 1/3 cup water, the tamari, lemon juice, cumin, and cayenne in a small bowl, and stir together.

Put the vegetable stock and carrots in a large pot, cover, and bring to a boil over medium heat. Immediately reduce the heat, and simmer for 5 minutes. Stir in the broccoli, leeks, tomatoes, and parsley.
Cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer until the vegetables are tender, about 5 minutes.

Add the tahini mixture and stir until mixed. Bring just to a simmer, and serve immediately.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Creole Mushrooms

Servings: 4 servings

Ingredients:

¼ cub Red wine
2 Garlic cloves, minced
1 teaspoon Oregano
1 medium Onion, diced
1 Green bell pepper, diced
1 Jalapeno pepper, chopped
1 medium Tomato, diced
½ pound Whole button mushrooms
1 tablespoon Tomato paste

Preparation:

Simmer the garlic, oregano & onion in the wine for 5 minutes. Add diced bell pepper & the jalapeno pepper. Cook, stirring frequently, for 2 minutes. Add tomatoes & cook for another 5 minutes. Finally add the mushrooms & the tomato paste. Cook until the sauce is thickened. Serve hot.

Recipe by Mark Satterly

Cuban Black Bean Soup

Servings: 10 servings

Ingredients:

1 Gallon water
1 ½ cub Black beans
1 teaspoon Crushed red pepper
Salt and pepper, to taste
2 Cloves garlic, crushed
1 pinch Oregano
2 Yellow onions, chopped
1 tablespoon Prepared mustard
1 Handful chopped fresh parsley
1 Handful chopped celery

Preparation:

Soak the beans in 2 quarts of water overnight, then drain.

Add the fresh water to the beans in a large pot. Simmer for 5 hours.
Add the remaining ingredients. Simmer for another 2 hours. Watch that you don't burn this great soup.

Adapted from Jeff Smith, "The Frugal Gourmet"

Cuban Navy Bean Soup

Servings: 8 servings

Ingredients:

1 cub Navy beans, soaked
2 ½ quart Water
1 Bay leaf
¼ cub Olive oil
2 Garlic cloves, chopped
1 medium Onion, chopped
2 cub Tomatoes, chopped
1 medium Potato, diced
Saffron threads
Salt & pepper
½ teaspoon Cumin
1 cub Cabbage, shredded
1 cub Butternut squash, diced
2 tablespoon Fresh parsley, chopped

Preparation:

Drain beans, combine with water & bay leaf & simmer 1 to 1 ½ hours.
Add additional water if necessary.

In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes.

When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage & squash & cook for another 30 minutes. Add more water as necessary. Serve garnished with parsley.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

Cucumber & Tomato Salad

Servings: 6 servings

Ingredients:

1 large Tomato
1 Cucumber
1 small Onion
1 tablespoon Fresh dill
Salt
2 Green chili peppers, chopped
1 tablespoon Vinegar
Oil & lemon dressing

Preparation:

Cut tomatoes into 10 wedges. Pare the cucumber; cut it in half lengthwise & then in thin slices. Cut onion in half lengthwise & then slice paper thin. Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand. Rinse & pat dry.

On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces. Sprinkle with the dill, salt & chili pepper. Mix vinegar & dressing & pour over the salad enough to moisten it well.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Curried Bulgur Wheat Pilaf

Servings: 6 servings

Ingredients:

1 teaspoon Olive oil
2 tablespoon Walnuts, chopped
1 ½ cub Vegetable or other stock
2 teaspoon Curry powder
1 teaspoon Salt
⅛ teaspoon Cayenne pepper
1 cub Bulgur wheat
1/3 cub Shallots, chopped
1 tablespoon Olive oil

Preparation:

1. Preheat oven to 325øF. Melt the butter and toss with the walnuts.
Roast for 5-10 minutes, or until nicely browned.

2. In a small saucepan, bring the stock to a boil. Add the curry powder, salt and pepper; turn off the heat and let steep for 5 minutes.

3. Wash and drain the bulgur.

4. In a large heavy saucepan with a tight-fitting lid, saut‚ the shallots in the olive oil until they soften and are lightly brown, about 5 minutes. Add the bulgur and stir a few minutes, until the grains are coated with oil and shallots. Add the curry-infused stock, stir and bring to boil over high heat. Cover, and turn heat to low; simmer 20 minutes. Turn off the heat and allow bulgur to relax for 20 minutes. Place bulgur in a bowl and top with roasted nuts. Serve hot or at room temperature.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Curried Chickpeas (Kabli Chana)

Servings: 6 servings

Ingredients:

1 teaspoon Mustard seeds (black or yellow)
2 tablespoon Olive oil
1 pinch Crushed red chili flakes
½ cub Minced shallots
4 cub Cooked chickpeas
½ teaspoon Turmeric
½ teaspoon Cumin powder
¼ teaspoon Ginger powder
1 pinch Sea salt
¼ cub Chopped fresh cilantro

Preparation:

Serve this hearty garbanzo bean dish with a salad and Indian flatbread.

DIRECTIONS:
===========
In a large saucepan, fry mustard seeds in oil until they begin to pop.

Add chili and shallots and saute until shallots are soft.

Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve.

Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg chol, 94 mg calcium

HINT: Serve over hot basmati rice.

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Curried Couscous with Vegetables and Chickpeas

Servings: 6 servings

Ingredients:

3 teaspoon Olive oil
1 tablespoon Curry powder
2 ½ cub Vegetable or other stock
1 cub Couscous
½ cub Shallots, quartered
1 each Carrot, sliced
1 cub Mushrooms, sliced
1 cub Snow peas, strings removed
1 teaspoon Salt
¼ teaspoon Pepper
½ cub Chickpeas, cooked

Preparation:

1. In a wok or small cast-iron skillet, heat 1 tsp of olive oil over low heat, Remove from the heat and stir in the curry powder. Set aside.

2. Bring 2 cups of stock to a boil in a large saucepan. Add the curried olive oil mixture and stir. Add the couscous, stir, and cover immediately. Let sit for 5 minutes.

3. Meanwhile, place a wok or skillet over high heat for 1 minute. Add the remaining 2 tsp oil. Immediately add the shallot, reduce the heat to medium, and stir-fry until the shallots begin to char, 1-2 minutes.

4. Add the carrot and ginger; stir-fry until they begin to char, 1-2 minutes. Add the mushrooms and stir-fry for 1 minute. Add the peas and stir-fry for 1 minute more. Remove the ginger.

5. Heat the remaining « cup stock, salt and pepper in a large saucepan. Add the chickpeas and simmer 2-3 minutes.

6. Combine the couscous, vegetables, and chickpeas with the seasoned stock. Serve hot or warm.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Curry Cruz's (Kwanzaa) Yam Soup

Servings: 12 servings

Ingredients:

1 large Onion; chopped
4 each Garlic cloves; minced
¼ cub Olive oil
1 medium Red bell pepper; chopped
2 tablespoon Ginger, minced
12 each Cloves; ground
1 teaspoon Cumin seed; ground
½ teaspoon Mustard seed; ground
1 teaspoon Ground cardamom
½ teaspoon Turmeric
½ teaspoon Ground cinnamon
¼ cub Tamari
28 ounce Canned whole tomatoes
1 large Sweet potato
½ pound Broccoli
1 large Potato
2 quart Boiling water
1 cub Frozen corn
1 cub Cut green beans
1 cub Frozen peas
½ pound Fresh kale
Salt

Preparation:

In a large soup kettle, saute onion and garlic in oil over medium heat. When the onions begin to soften, add the bell pepper and fresh ginger. Mix the ground cloves, cumin, mustard seed, cardamom, turmeric and cinnamon. Sprinkle over sauteed vegetables and stir. Add soy sauce and juice from the canned tomatoes. Let the mixture boil, then turn the heat down, cover and simmer gently while you prepare the sweet potato.

Peel the sweet potato, cut out any blemishes and cut into 1" cubes.
Add to the pot along with 1 cup water. Bring to a boil, turn heat down, cover and simmer 20 minutes. Watch carefully and stir occasionally to keep from sticking.

Chop the broccoli stem and florets into bite-sized pieces. Wash the white potatoes well and, leaving the peel on, chop into 1" pieces.
Add broccoli and potatoes to the pot with 2 quarts boiling water.
Cover and cook for 20 minutes.

Chop the tomatoes into small pieces. Add to the pot along with frozen corn, beans and peas. Cover and cook for another 20 minutes.

Wash the kale, remove the stem ends and tear the leaves into small pieces. Before adding to the pot, taste the broth and add salt as you wish. Add kale and use a wooden spoon to push and stir it down into the soup. Cover and simmer 20 minutes, until kale is cooked. Serve immediately.

Good served with corn bread. Leftover soup can be frozen.

From "The Festive Table" by Ronni Lundy. Farrar, Straus and Giroux, 1995. In Food Editor Sarah Fritschner's 1½2/95 "Come Celebrate!
Successful Holiday Traditions are Wrapped in Flexibility" article in "The (Louisville, KY) Courier-Journal." Pg. C5. Electronic format by Cathy Harned.

Dahl Soup

Servings: 6 servings

Ingredients:

1 small Onion, minced
½ teaspoon Cinnamon
½ teaspoon Cumin, ground
1 tablespoon Oil
3 cub Red lentils
1 each Kombu strip
12 cub Water
Salt, to taste
2 tablespoon Cilantro
Lemon slices, to garnish

Preparation:

Saute onion, cinnamon & cumin in oil in a stockpot until the onion is translucent, about 2 minutes.

Stir in the lentils, kombu & water. Bring to a boil, reduce heat, cover & simmer for 1 hour. Season to taste & garnish with cilantro & lemon slices.

"Vegetarian Gourmet" Fall, 1995

Dairy Free Fettuccine Alfredo

Servings: 2 servings

Ingredients:

1 ½ tablespoon Olive oil
2 each Garlic cloves, minced
¾ cub Plain soy milk
2 teaspoon All-purpose flour
3 tablespoon Nutritional yeast
1 pinch Nutmeg
3 cub Fettuccine noodles, cooked

Preparation:

Heat oil over medium heat in a large skillet & lightly saute the garlic until it is fragrant. Stir in the flour & continue to stir for 1 minute. Slowly pour in the milk & continue to stir until the sauce is smooth. Continue to stir until the sauce begins to thicken.
Turn of the heat & stir in the nutritional yeast. Sprinkle with nutmeg & serve over cooked noodles. Serve immediately.

Recipe by Mark Satterly

Deep Dish Peach Cobbler

Servings: 1 recipe

Ingredients:

16 ounce Can sliced peaches in syrup
1 tablespoon Lemon juice
2 tablespoon Granulated sugar
2 teaspoon Cornstarch
⅛ teaspoon Ground cinnamon
¼ cub Baking mix
2 tablespoon Milk (to 3)
Frozen vanilla yogurt; opt

Preparation:

Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside.

In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits.

In a small bowl, stir together baking mix and milk just to blend.
Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or until topping is browned and peaches are bubbling.
Serve warm or cold with frozen vanilla yogurt if desired.

Makes 2 servings

"Oregonian FoodDay", Posted by Dorothy Flatman 1995

Deep fried Zucchini

Servings: 4 servings

Ingredients:

250 g Zucchini (small ones)
150 ml Soy milk
50 g Flour
Salt & pepper, to taste
Oil for deep frying

Preparation:

Note. The zucchini should be reasonably small no longer than 6" (15 cm).

Trim the ends from the zucchini and cut them in half across (to give two pieces around 3" long). Then cut each half into lengthwise slices around ¼" (6mm).

Season the flour generously with salt and pepper, and start heating the oil. Dip the zucchini pieces into the milk, then into the seasoned flour, shaking off any excess flour. As soon as you have enough to make a batch, deep fry them in hot oil intol golden. Drain, and serve as soon as possible. These zucchini do _not_ keep at all.

Adapted from a recipe posted by Ian Hoare

Deep-Fried Bean Curd Stir-Fried with Mushrooms and Brocco

Servings: 4 servings

Ingredients:

1 ½ Cakes bean curd
Vegetable oil for deep-frying
6 medium Chinese dried mushrooms
1 medium Onion
8 ounce Broccoli
3 tablespoon Vegetable oil
3 slice Ginger root
4 tablespoon Vegetarian stock

SAUCE:
2 tablespoon Light soy sauce
1 tablespoon Hoisin sauce
2 teaspoon Chili sauce
1 teaspoon Sugar

Preparation:

Cut the bean curd into 1- x 1-½-inch flat pieces. Deep-fry them in hot oil for 2 to 2-½ minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-½ minutes, and then cook, covered, for 1-½ minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-½ minutes. Serve with rice and other dishes.

Kenneth Lo, "New Chinese Vegetarian Cooking" Typed by Karen Mintzias

Delectable Carob Fudge

Servings: 1 servings

Ingredients:

1 ¼ cub Maple syrup
1 cub Peanut butter
1 cub Carob powder
½ cub Sesame seeds
8 drop Peppermint extract
2 tablespoon Arrowroot powder
1 teaspoon Vanilla

Preparation:

Heat the liquid sweetener and nut butter on low to medium heat until hot and soft. Remove from heat and stir in the remaining ingredients.
press the mixture into a 9" or 10" glass pie plate or similar pan and press extra coconut or nuts on top. Chill thoroughly. Cut and serve.
Keeps up to 3 months refrigerated.

Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan

Devilled Corn

Servings: 1 recipes

Ingredients:

Corn, as necessary

BASTING OIL:
¼ cub Olive oil
¼ cub Vegetable oil
1 tablespoon Sweet Hungarian paprika
1 pinch Cayenne
1 teaspoon Whole cumin seeds, lightly crushed in a mortar & pestle
Salt & pepper, as necessary

Preparation:

Use only unhusked corn. Soak in water for at least 30 minutes.
Prepare either a grill or preheat an oven to 375F.

While the corn is soaking, whisk together all the basting ingredients.
When the corn has soaked for 30 minutes, carefully peel back the husks & remove the silk. Do not remove the husks entirely. Using a pastry brush, brush the oil over the corn. Close up the husks & tie them closed. You need to ensure that the corn is well wrapped otherwise it will dry out as it grills.

Place on grill & grill for 15 minutes, turning frequently. If you do not turn the corn, it will burn. Or, bake in the middle of the preheated oven for 20 to 25 minutes. Remove husks & serve immediately. Or let cool & refrigerate & serve as part of a salad buffet.

Recipe by Mark Satterly

Dharosher Chochori

Servings: 4 servings

Ingredients:

2 ½ tablespoon Vegetable oil
1 cub Onion, thinly sliced
¼ teaspoon Five spice powder
¼ teaspoon Turmeric
1 tablespoon Ginger, grated
1 teaspoon Green chile, seeded & minced
30 each Okra pods, trimmed & cut crosswise into 2" pieces
¼ cub Water
¼ teaspoon Amchoor (Mango powder)
¼ teaspoon Salt

Preparation:

Heat 2 tb oil in a skilelt over medium low heat. Fry onion until richly browned & remove from the oil with a slotted spoon. Set aside.

Add remaining oil. Heat five spice for a few seconds. Stir in the turmeric, ginger & chile. Stir a few times. Add okra & water & slightly lower the heat. Cover & simmer until the okra is tender but not mushy. Stir often during this period. Add a little more watr if necessary to prevent sticking.

Stir in the amchoor, salt & onion. Cook, uncovered, for a minute or so. Let stand for 5 minutes before serving.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Dhoodhi Peel Dosa

Servings: 1 batch

Ingredients:

250 g Rice
½ cub Doodhi (zucchini) peel very finely sliced
2 tablespoon Sour buttermilk*
1 cub Coconut milk
Salt to taste
4 each Green chiles
1 each 1" piece of ginger
1 small Bunch of cilantro leaves

Preparation:

Soak the rice in water overnight. Drain. Grind rice until it forms a thick, smooth paste. Transfer to a bowl.

Finely slice chillies, ginger and coriander leaves. Add to rice mixture along with buttermilk, coconut milk and salt. Mix thoroughly to form batter.

For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides. Serve hot with chutney, if desired.

*Mark's Note: A vegetarian buttermilk can be made by adding 1 ts lemon juice to 2 tb soymilk.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

Dijon Shredded Carrot Salad

Servings: 4 servings

Ingredients:

2 tablespoon Lemon juice
1 teaspoon Dijon mustard
1 tablespoon Extra virgin olive oil
2 each Garlic cloves, minced
1 ½ tablespoon Parsley
6 small Carrots, grated
1 bunch Arugula torn into bite-size pieces

Preparation:

Whisk together lemon juice, mustard and olive oil. Blend in garlic and parsley. Pour dressing over grated carrots and toss to coat well. Serve over arugula.

Adapted by Karen Mintzias, from "Delicious!" (June 1995)

Dilled "Chilled" Carrots (Sonf Gazar Subji)

Servings: 6 servings

Ingredients:

1 teaspoon Cumin seeds
2 tablespoon Canola oil
¼ teaspoon Asafetida (optional)
¼ teaspoon Crushed red chili flakes
3 tablespoon Sliced shallots
½ teaspoon Turmeric
2 teaspoon Grated fresh gingerroot
4 cub Baby carrots quartered lengthwise
½ cub Vegetable broth
½ teaspoon Coriander powder
1 tablespoon Chopped fresh dill
1 cub Cooked brown rice
2 tablespoon Eggless or soy mayonnaise

Preparation:

Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes.

Add carrots, broth and coriander.

Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes.

Stir in dill, cover and refrigerate for at least one hour.

Stir in rice and mayonnaise.

Chill until ready to serve.

Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg chol, 72 mg calcium

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Dilled Fresh Zucchini

Servings: 10 pints

Ingredients:

6 pound Zucchini, thinly sliced
2 cub Celery, thinly sliced
2 cub Onion, chopped
½ cub Sugar
2 tablespoon Dillseeds
2 cub Vinegar
6 each Garlic cloves, halved

Preparation:

Combine vegetables in a large bowl; cover with ice cubes. Cover and let stand about 3 hours. Drain well.

Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to a boil over medium heat, stirring constantly. Add vegetables, and bring to a boil.

Pack into hot, sterilized jars, leaving ¼-inch headspace. Add 1 to 2 pieces of garlic per jar. Cover at once with metal lids, and screw bands tightly. Process in boiling water bath for 15 minutes.

"Southern Living" August, 1981 Posted by Jeff Pruett

Dilly Bread

Servings: 3 loaves

Ingredients:

2 cub Chopped onions
½ cub Water
3 cub Warm water
¼ cub Sweetener
2 tablespoon Yeast
1 tablespoon Salt
3 tablespoon Oil
1/3 cub Nutritional yeast
3 tablespoon Dry dill weed
3 cub White flour
7 cub Wholewheat flour

Preparation:

Cook onions in ½ c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled.

Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes.

JoAnn Rachor, "Of these Ye May Freely Eat"

Domatoules Glyko (Spicy Cherry Tomato Preserves)

Servings: 1 quart

Ingredients:

3 pound Cherry tomatoes
Boiling water
2 teaspoon Slaked lime *
2 quart Water
5 cub Sugar
2 cub Water
1 Cinnamon stick
10 Whole cloves
8 Allspice seeds
1 Lemon's rind, grated
1 cub Blanched almonds

Preparation:

Note: Slaked lime (calcium hydroxide) is available from the pharmacy.

To make about 1 quart:

Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover. Drain and slip off the skins, and place in a large bowl.
Meanwhile combine the lime with 2 quarts water and shake thoroughly, allowing residue to settle to bottom of jar. Pour the lime water over tomatoes and soak 10 minutes. Lift tomatoes out of water with slotted spoon and save the lime water. Using tip of sharp knife incise bottom of each tomato with a small cross. Slightly squeeze and simultaneously shake each tomato to discard seeds and put back into the lime water to soak another 30 minutes until firm. Drain, thoroughly inverted, on linen towels. To make the syrup, combine the sugar and 2 cups water in jelly pan, stir and bring to boil. Skim, add the spices and boil for 10 minutes. Remove from heat. Cool tomatoes overnight in syrup and continue cooking to soft ball stage.
Remove from heat, add tomatoes. Cool. Slip an almond inside each tomato. Store cherry tomatoes in sealed containers.

Vilma Liacouros Chantiles, "The Food of Greece"

Dorothy Flatman's Raspberry Pie

Servings: 1 recipe

Ingredients:

2 each Pastry for 9" pie; unbaked
4 cub Raspberries
¼ cub Minute tapioca
¾ cub Sugar
¼ teaspoon Almond extract
1 tablespoon Lemon juice

Preparation:

Preheat oven to 400 degrees F.

Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let stand 15 minutes. Fill pastry lined 9 inch pie plate with fruit mixture. Cover pie with top crust; seal and flute edge. Cut several slits in top to permit steam to escape. Bake 1 hour or until juices form bubbles that burst slowly. Cool.

From Dorothy Flatman's kitchen 1995

Dried Tomato Pesto

Servings: 4 servings

Ingredients:

3 ounce Sun-dried tomatoes
½ large Tomato, peeled, chopped & seeded
1 teaspoon Garlic, minced
⅝ cub Olive oil
1 tablespoon Pine nuts, toasted
1 tablespoon Balsamic vinegar
Salt & pepper to taste

Preparation:

In a blender, combine the dried tomatoes, fresh tomatoes, garlic and olive oil. Puree at medium speed until smooth. With the machine running, add the pine nuts and balsamic vinegar. Pour into a bowl and fold in the parmesan. Season with salt and pepper to taste.
Serve with pasta, grilled fish or Italian bread.

"Dallas Morning News", Food section, 19 July 1995, Posted by Paul MacGregor

Easy Fudge

Servings: 24 squares

Ingredients:

6 tablespoon Margarine
3 ½ cub Confectioners' sugar
½ cub Sifted cocoa powder
1 teaspoon Vanilla extract
¼ cub Soy milk
1 cub Chopped nuts (optional)

Preparation:

Lightly grease a 5 x 9-inch loaf pan using a little of the margarine.

Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double boiler.

Place the bowl or boiler over simmering water and stir until smooth. Add the nuts if desired.

Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.

Makes 2 to 3 dozen squares

Preparation Time: 15 minutes Chilling Time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Easy Halloween Pudding

Servings: 4 servings

Ingredients:

PUMPKIN PUDDING:
1 package Silken tofu, firm
½ cub Pumpkin, cooked & pureed
1/3 cub Maple syrup
1 teaspoon Pumpkin pie spice

CAROB PUDDING:
1 package Silken tofu, soft
1/3 cub Maple syrup
2 tablespoon Carob powder
1 teaspoon Grain coffee

Preparation:

Puree each pudding ingredients separately in a food processor. Spoon about ⅛ of pumpkin mixture into 4 parfait glasses. Top with ⅛ carob mixture. Repeat until all the pudding mixes have been used up.
Chill for at least 4 hours or overnight.

MARK'S NOTE: Replace carob with chocolate & grain coffee with instant coffee granules.

"Vegetarian Gourmet" Fall, 1995

Easy Sunflower Pate

Servings: 6 servings

Ingredients:

DRY INGREDIENTS:
1 cub Sunflower seeds, ground
½ cub Cornmeal
½ cub Nutritional yeast
3 teaspoon Parsley
1 ½ teaspoon Basil
1 teaspoon Thyme
¾ teaspoon Sea salt
½ teaspoon Sage
¼ teaspoon Sea kelp

OTHER INGREDIENTS:
1 cub Potato, finely grated
1 1/3 cub Water
¼ cub Sunflower oil
2 tablespoon Tamari
3 teaspoon Horseradish, prepared

Preparation:

Mix the dry ingredients together in a bowl. Grate the potato and rinse it thoroughly to remove excess starch. Squeeze and drain it after rinsing. Add the remaining ingredients in the order given, stirring in the potato last. Mix well.

Preheat the oven to 375F. Generously oil a 9" glass pie plate and scoop in the pate mixture. put in the oven and immediately turn the heat down to 350f. Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours and then chill it thoroughly before serving to set it completely. It may be reheated later if desired. It is tasted when served at room temperature.

Enjoy the pate as an appetizer, snack or protein main dish. May be served on crackers or bread. Great for picnics, lunches or parties.
Keeps 7 days refrigerated or may be frozen into pie wedges.

Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" Posted by Anne MacLellan

Eggless Mayonnaise

Servings: 1 batch

Ingredients:

3 tablespoon Lemon juice
½ cub Soy milk
¼ teaspoon Salt
¼ teaspoon Paprika
¼ teaspoon Prepared mustard
6 tablespoon Vegetable oil

Preparation:

Put all the ingredients except the oil in a blender. Blend on lowest speed. Graduall - literally one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator.

Makes ¾ cup

Preparation Time: 20

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos courtesy of: Karen Mintzias

Eggplant Matzo Mina

Servings: 8 servings

Ingredients:

2 medium Eggplants
2 tablespoon Olive oil
1 medium Onion, finely chopped
2 Garlic cloves, minced
15 ounce Can tomato sauce
14 ounce Can tomatoes, drained & chopped
3 tablespoon Chopped fresh parsley
½ teaspoon Oregano, basil & paprika
Salt & pepper
6 Matzos
1 pound Mozzarella style soy cheese shredded

Preparation:

Pre-heat broiler. Cut eggplants into ½ inch slices & peel. Brush lightly with oil & broil on each side till tender.

Heat the oil in a deep pot. Add onion & garlic & saute till golden.
Add tomato sauce, tomatoes, parsley & seasonings. Bring to a simmer & cook over low heat, covered, for 15 minutes.

Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 t 3 minutes, till pliable but not mushy. Remove carefully to a plate.
Preheat oven to 350F.

Lightly oil a large, shallow casserole dish & layer as follows: a thin layer of sauce, a layer of eggplant, a lyer of matzo, a layer of cheese. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots.

Nava Atlas, "Vegetarian Celebrations"

Eggplant Pilaf in Olive Oil

Servings: 8 servings

Ingredients:

1 medium Eggplant
Salt
2 cub Long grain rice
Water
¾ cub Olive oil
3 Chopped onions
2 tablespoon Pine nuts
1 large Ripe tomato, diced
2 tablespoon Currants
1 tablespoon Sugar
2 teaspoon Cinnamon
2 teaspoon Allspice
Salt & pepper
1 cub Fresh dill, chopped

Preparation:

Cut stem off eggplant. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the eggplant.

Soak rice in hot water mixed with 2 ts salt, until the water turns cool. Drain well & set aside.

Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently. till tender & golden brown on all sides. Drain to remove excess oil.

Add onions & pine nuts to same pan. Saute for 15 to 20 minutes.
Stir in the rice & cook, stirring frequently, for 8 to 10 minutes.
Stir in eggplant & rest of ingredients except dill. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes.
Reduce heat to low & cook till all the water has been absorbed. Stir in the dill.

Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes.
Stir. Serve cold.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Eggplant Salad

Servings: 4 servings

Ingredients:

1 pound Peeled eggplant, cubed
1 pound Tomatoes, chopped
2 teaspoon Cayenne
1 teaspoon Salt
1 tablespoon Olive oil
1 tablespoon Tomato juice

Preparation:

Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving.

"Vegetarian Times" December, 1993

Eggplant Torte … la Proven‡al

Servings: 6 servings

Ingredients:

2 medium Eggplants cut into ½" rounds
2 teaspoon Salt
2 medium Potatoes, sliced
2 medium Tomatoes, sliced
1 medium Red onion, sliced
¼ teaspoon Pepper
Thyme sprigs (opt)
¾ cub Basil leaves, torn

SEASONED OIL:
1/3 cub Olive oil
1 Garlic clove(s), chopped
1 teaspoon Thyme, chopped or
1/3 teaspoon Dried thyme

Preparation:

1. Sprinkle the eggplant slice with 1 tsp salt and set aside for 1 hour. Rinse and pat the eggplant slice dry with paper towels.

2. In a separate bowl, combine the oil, garlic and thyme to make the seasoned oil.

3. Preheat the oven to 350F.

4. Place a large cast-iron skillet over high heat for 3 minutes.
While the skillet is heating, brush the eggplant slices with the seasoned oil. Saut‚ the eggplant over high heat until it is crusty and dark, 2-3 minutes each side. Saut‚ as many slices as comfortably fit in the pan, then repeat the process. Do not crowd the skillet.
Turn the heat down if the eggplant is browning too quickly.

5. Lightly oil an ovenproof baking pan. Overlap the eggplant, potato, tomato, and onion slices, leaving «-inch of each uncovered. Repeat the layers until all the vegetable slices have been used.

6. Add the remaining 1 tsp salt and the pepper to the remaining seasoned oil and brush the vegetables with this mixture. Place the thyme and basil in between the layered vegetables. Bake uncovered for 1 hour. Serve hot or at room temperature.

Can be refrigerated for 1 day. REheat before serving.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Elegant Chestnut Soup

Servings: 4 servings

Ingredients:

3 cub Chestnuts, roasted & peeled
1 tablespoon Oil
½ cub Onion, finely chopped
¼ cub Celery, chopped
2 ¼ cub Water
¾ cub Apple juice
1 teaspoon Tamari
1 Vegetable bouillon cube

OPTIONAL:
1 dash Nutmeg

Preparation:

* To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X.
Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat.
Test one chestnut to be sure its "meat" is tender. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. This is okay, though some nutrients and flavour will be lost.

Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat.

Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients*.
Simmer everything on low to medium heat (do NOT boil!) for about 15-20 minutes or until hot throughout and the flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish.

Keeps 4-6 days refrigerated.

*Two vegetable bouillon cubes may be used instead of the tamari or miso. Also, ½ cup applesauce and 2 ½ cups water can be used instead of the juice and 2 ¼ cups water. *Anne's note: I would assume by reading this, she means blend these ingredients in a blender and return to the pot.

Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan

Faki (Hellenic Lentil Soup)

Servings: 8 servings

Ingredients:

1 cub Lentils
1 medium Onion, chopped
2 Garlic cloves, chopped
1 Celery stalk, chopped
3 Plum tomatoes
1 Bay leaf
4 Parsley sprigs
¼ cub Olive oil
1 pinch Salt
1 pinch Pepper
3 tablespoon Vinegar
Oregano, for garnish

Preparation:

Wash lentils in a soup pot. Cover with 8 cups of cold water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir in the onion, garlic and celery.
Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley, your favorite herb and half the oil. Simmer for 30 minutes, stirring occasionally. Add enough water to make 8 cups. Remove the bay leaf.
Season the soup, and add the remaining oil. Taste, and adjust the seasonings. Serve hot with the vinegar and garnished with oregano, rubbed between your palms.

Vilma Liacoura Chantiles, "Diabetic Cooking From Around the World" posted by Anne MacLellan

Family Casserole

Servings: 5 servings

Ingredients:

MASHED POTATO CRUST:
5 medium To large Russet potatoes,peeled
1 Garlic clove
1 Celery stalk
1 Bunch parsley
8 Peppercorns
1 medium Onion
1 Bay leaf
1 tablespoon Light miso
1 tablespoon Olive oil
Paprika

FILLING:
1 tablespoon Olive oil
¾ cub Diced red onion
1 Garlic clove, minced (1 t.)
½ pound Mushrooms, sliced (opt.)
pound Firm tofu, wrapped, orfrozen and defrosted
4 tablespoon Hickory-flavored barbecuesauce
1 tablespoon Nutritional yeast (opt)
1 tablespoon Instant gravy mix or otherstrong powdered broth
1 teaspoon Dried thyme
1 teaspoon Paprika
1 tablespoon Tamari
1 cub Fresh or frozen corn
1 cub Chopped spinach or greenchard

SIMPLE GRAVY:
2 tablespoon Olive oil
2 tablespoon Whole wheat pastry flour
2 teaspoon Nutritional yeast (opt)
1 tablespoon Instant gravy mix OR
1 Vegetable bouillon cube
2 ½ cub Reserved potato water

Preparation:

1. Peel and quarter potatoes. Place ina medium or large pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf.
Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until very tender.

2. While potatoes are cooking, prepare filling. Heat 1 T oil, onion, and garlic in a large skillet. Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes. Crumble tofu in chunks into skillet and saute briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and saute, stirring frequently, for 20 minutes over medium heat. Preheat oven to 400.

3. Transfer potatoes from water to a large bowl, reserving potato stock.
Add miso, oil, and ¾ to 1 cup potato stock to potatoes, in ¼- to 1/3-cup increments, mashing as you add the stock. Add only enough water to moisten potatoes adequately. Do not overmoisten.

4. Add corn and spinach to filling and mix well. Pour filling into an oiled, shallow ovenproof casserole.
Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika.
Bake for 30 to 40 minutes, or until crust is golden.

5. While casserole bakes, prepare gravy. Heat oil in a large skillet. Add flour and yeast, and stir with a whisk over medium heat to form a paste.
Slowly stir in 2 ½ cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary.

6. Serve casserole with crust on the bottom and filling on top. Spoon gravy over top.

From _American Vegetarian Cookbook_ by Marilyn Diamond

Farashi Beaner Chochori

Servings: 4 servings

Ingredients:

2 tablespoon Mustard oil
¼ teaspoon Five spice powder
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
¼ teaspoon Salt
1 teaspoon Sugar
2 ½ cub Green beans, sliced
1 teaspoon Black mustard seeds, ground & mixed with
2 teaspoon Water & allowed to stand for 30 minutes
2 tablespoon Poppyseeds, white, made into a paste
Cilantro, for garnish

Preparation:

Heat oil in a skillet over medium low heat. Add five spice & green chile & fry for a few seconds. Add turmeric, sugar, salt & stir in the green beans, water & mustard paste.

Add poppyseed paste* & simmer, covered, until the beans are tender.
Remove from heat & let stand for 15 minutes to allow the sauce to thicken. Garnish with cilantro & serve.

*Toast the poppyseeds for 30 seconds. Grind into a powder. Add 2 tb water & grind into paste.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Fast Miso Soup

Servings: 1 serving

Ingredients:

1 cub Vegetable stock
¼ cub Mushrooms, sliced
½ cub Bok choy, shredded
¼ cub Brown rice, cooked
1 ½ teaspoon Mellow white miso
2 teaspoon Water

Preparation:

Combine the stock, mushrooms, bok choy & rice in a saucepan. Bring t oa boil & simmer for 5 minutes. Remove from the heat.

Combine the miso & water in a small bowl. Stir into the soup & serve immediately.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Fava Bean Dip

Servings: 2 cups

Ingredients:

1 large Tomato, coarsly chopped
1 medium Onion, coarsly chopped
1 Hot chili pepper, halved
2 Cloves of garlic
2 tablespoon Soy sauce
4 tablespoon Chili powder
2 tablespoon Ground cumin
2 cub Cooked pinto beans OR fava beans

Preparation:

Place tomato, onion, pepper, garlic, soy sauce, chili powder and cumin in a blender. Process on medium speed until smooth. Add 1 cup of beans & process on medium until well blended. Add remaining beans and blend again until smooth. Serve with Torilla chips or crackers.

Yield 2 cups

Source Unknown

Fennel and Orange Salad with Herb-Lime Vinaigrette

Servings: 6 servings

Ingredients:

1 medium Fennel bulb
2 each Clementines or
1 large Navel orange
1 bunch Arugula or watercress

VINAIGRETTE:
1 tablespoon Olive oil
1 tablespoon Lime juice
1 teaspoon Thyme or oregano
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

1. To prepare the vinaigrette, combine the oil, lime juice, thyme or oregano, salt and pepper and whisk until blended or shake in a covered jar.

Can be prepared several hours ahead.

2. Remove the stalks and fronds of the fennel and discard, saving only the bulb. Cut away any brown or dry-looking spots from the top layer of the bulb. Julienne the fennel bulb into thin strips.

3. Peel and divide the clementines into segments. Wash and dry the arugula and divide equally on 4 plates.

4. Toss the fennel and orange with the vinaigrette and place on top of the arugula. Serve.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Festive Green Beans with Almonds

Servings: 6 servings

Ingredients:

1 ½ pound Green beans, stemmed
½ cub Onion, sliced & quartered
1 tablespoon Olive oil
¼ cub Water chestnuts, slivered
¼ cub Almonds, slivered & toasted

Preparation:

Cut green beans into 3" long pieces. Steam until tender, about 10 minutes. Remove from heat & set aside.

Heat oil in a large pot & saute the onions until soft, 5 minutes.
Stir ni the reserved beans along with the water chestnuts. Transfer immediately to a serving dish, sprinkle with almonds & serve.

"Vegetarian Gourmet", Winter 1995

Fettuccine with Creamy Porcini-Sage Sauce

Servings: 8 servings

Ingredients:

2 tablespoon Olive oil
9 each Garlic cloves, minced
1 ¾ cub Vegetable stock
3 tablespoon Sage, chopped
3 tablespoon Tomato paste
1/3 cub Dried porcini pieces
½ teaspoon Salt
10 ½ ounce Package silken tofu
1 ½ pound Fettuccine, uncooked
2 tablespoon Pine nuts, toasted & chopped
Black pepper

Preparation:

Fill a stock pot with water & bring to a boil.

Heat 1 tb olive oil in a small saucepan & add the garlic. Cook for a few seconds. Add the stock, sage, tomato paste, porcini pieces & salt. Bring to a simmer, let cook for 15 minutes & remove from heat.
Cool slightly, then place in a food processor with the tofu & blend until smooth. Set aside.

Cook pasta according to package directions. Drain.

Toss hot pasta with the blended ingredients. Toss in the remaining oil, pine nuts & black pepper. Serve immediately.

"Vegetarian Gourmet" Winter, 1995

Fettuccine with Tomato-Avocado Sauce

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
1 medium Onion; finely chopped
2 Garlic cloves; minced
1 Fresh hot chile pepper seeded and minced
4 medium Tomatoes cut into ½-inch cubes
¾ teaspoon Fine sea salt
⅛ teaspoon Freshly ground black pepper
½ cub Chopped fresh cilantro Optional
12 ounce Fettuccine made without eggs
2 medium Ripe avocados peeled, stone removed, and cut into ¾" cubes
3 tablespoon Extra virgin olive oil
2 tablespoon Freshly squeezed lime juice

Preparation:

Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes. Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes.

Remove from the heat, and stir in the cilantro. Keep warm.
Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl.

Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice.
Toss to mix well, and serve immediately.

* Source: May All Be Fed - by John Robbins
* (Including recipes by Jia Patton and Friends) * Typed for you by Karen Mintzias

Finnish Rye Bread

Servings: 1 loaf

Ingredients:

1 ½ cub Beer or potato water
2 tablespoon Margarine
1 teaspoon Salt
1 tablespoon Dry yeast
½ cub Warm water
1 tablespoon Sugar
2 cub Dark rye flour
1 ½ cub White flour

Preparation:

Heat 1 ½ c liquid to lukewarm, stir in the margarine & salt & set aside to cool.

Dissolve yeast in warm water with the sugar. Let stand till yeast bubbles. Stir into the cooled liquid. Add rye flour & beat till smooth. Add white flour a little at a time, stirring after each addition. Add enough flour to make a stiff dough. You may need more flour than called for above. Form the dough into a ball, cover with a damp cloth & let rise for 15 minutes. Oil a large bowl.

Knead dough for 5 minutes until smooth. Place dough in oiled bowl, covre & let rise till doubled in volume.

Punch down, gently knead for 1 minute & divide into two parts & place each part into an oiled loaf pan. Cover & let rise till almost doubled. Bake for 30 minutes at 375F.

"Sundays at Moosewood Restaurant"

Fire and Ice Tomatoes

Servings: 1 recipe

Ingredients:

6 medium Tomatoes, quartered
1 medium Onion, sliced
1 medium Green pepper, cut in strips
¼ cub Water
1 ½ tablespoon Sugar
1 ½ teaspoon Celery salt
1 ½ teaspoon Mustard seeds
1 large Cucumber, sliced
¾ cub Cider vinegar
¼ teaspoon Salt
½ teaspoon Cayenne pepper
⅛ teaspoon Black pepper

Preparation:

In a large bowl combine tomatoes, onion, green pepper, and cucumber.
In a small saucepan combine vinegar, water, sugar, celery salt, mustard seeds, salt, cayenne pepper and black pepper. Bring to a boil, boil 1 minute. Pour hot vinegar mixture over tomato mixture.
Cover and refrigerate 8 hours or overnight to blend flavors. Serve with slotted spoon.

My note: This is HOT. Even Daryl said it was too hot! I think biting into those mustard seeds really gets ya. I'd cut the cayenne in half and probably the mustard seeds too. It's very pretty to look at, and was a nice tomato dish to have in the dead of winter. We served it with a fairly bland dish made from just some short grain brown rice and some peas, carrots, and corn thrown in at the end (frozen).

"Veggie Life" recipe archive Submitted by TUAB@vaxvmsx.babson.edu.
Posted by Lisa Greenwood

Fluffy Mashed Sweet Potatoes

Servings: 6 servings

Ingredients:

2 cub Cooked, mashed sweet potatos
3 Bananas, mashed
1 ½ cub Soy milk
½ cub Prune juice
3 tablespoon Honey
1 teaspoon Allspice
2 teaspoon Chopped candied ginger

Preparation:

Preheat oven to 375F. Combine all ingredients except ginger & beat till fluffy. Pour into greased casserole & bake 50 to 60 minutes.
Sprinkle with candied ginger.

Serve as a side dish or sweet enough to serve as a dessert.

"Vegetarian Times" December, 1993

Foccacia

Servings: 1 foccacia

Ingredients:

¼ ounce Dry yeast
1 ¼ cub Warm water
1 teaspoon Brown rice syrup
1 ½ cub Whole wheat flour
1 ¼ cub All purpose flour
¾ teaspoon Salt
1/3 cub Olive oil
Cornmeal
4 each Garlic cloves
Salt & pepper
1 ½ cub Mushrooms, sliced
1 cub Red onions, sliced
1 tablespoon Thyme, chopped

Preparation:

Dissolve the yeast in the warm water, along with the rice syrup. Let stand until the yeast begins to foam.

In a mixing bowl, combine the flours & salt. Add 2 tb of olive oil& knead into a ball. Continue to knead until the dough is elastic.
Place dough in an oiled bowl & loosely cover with a damp towel. Let rise until doubled in bulk. Press down. Roll out to form a 12" round (or to fit on your cookie sheet). Sprinkle the pizza tin or baking stone or cookie sheet with cornmeal & slide dough on to it.
Pinch up the edges & brush with olive oil.

While the dough is rising, toss the garlic with a little olive oil, salt & pepper. Spread them on a cookie sheet & roast in an oven preheated to 350F, until they are soft: about 45 minutes. Cool, remove skins & slice.

Saute the mushrooms & onions in 1 tb olive oil for 3 to 5 minutes.
Sprinkle over the dough with the garlic cloves & thyme. Bake in a 375F oven for 15 to 20 minutes.

Brother Ron Pickarski, "Friendly Foods"

Four Bean Salad

Servings: 8 servings

Ingredients:

1 can 16 oz cut green beans
1 can 16 oz dark red kidney beans
1 can 16 oz yellow wax beans
1 can 16 oz chick peas
1 cub Celery, diced
½ cub Onion, minced
½ cub Green pepper, minced
½ cub Cider vinegar
½ cub Salad oil
½ cub Sugar
1 teaspoon Salt
¼ teaspoon Pepper

Preparation:

Drain all beans, place in mixing bowl. Add green bell pepper, celery and onion. Mix oil and vinegar with sugar, salt and pepper. Pour over bean mixture. Mix together. Transfer to large non metalic container. Cover and refrigerate overnight or longer for flavors to blend. Occasionally stir the mixture.

Serve with slotted spoon.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Fragrant Vegetable Stew (Jhalfaraazi)

Servings: 8 servings

Ingredients:

2 tablespoon Olive oil
1 tablespoon Bengali 5-spice (panch puran)
1 teaspoon Turmeric
¼ teaspoon Crushed red chili flakes
1 cub Chopped red onion
4 Garlic cloves; minced
2 cub Shredded green cabbage
3 cub Cubed zucchini (about ¼" thick)
1 Whole Japanese eggplant sliced ½" thick
2 cub Cooked chickpeas with liquid reserved
2 cub Tomato sauce
2 tablespoon Tomato paste
½ teaspoon Sea salt

Preparation:

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

DIRECTIONS:
===========
In a large saucepan, saute Bengali 5-spice in oil until fragrant and popping.

Add turmeric and chili, and saute for 2 minutes.

Stir in onion, garlic and cabbage and cook until soft.

Add zucchini, eggplant, chickpeas and ½ cup of chickpea liquid. Cook over medium heat for 10 minutes.

Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.

Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg chol, 69 mg calcium

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

French Dressing

Servings: 1 recipe

Ingredients:

½ cub Oil
Little scraped onion
¼ teaspoon Mustard
½ teaspoon Paprika
½ teaspoon Salt
Little pepper
1 teaspoon Sugar
2 drop Worcestershire sauce
2 tablespoon Lemon juice

Preparation:

Mix all ingredients together and beat well. or you can out into a covered jar and shake hard until blended. Keep in a cold place. A milder dressing may be made by omitting the onion, mustard and Worcestershire sauce. The seasonings are a matter of personal preference. Instead of lemon juice, you may wish to use cider vinegar; or for a pleasant change, tarragon vinegar. Always serve French dressing cold.

Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.

Depression Era Recipes by Patricia R. Wagner. Posted by Carolyn Shaw

French Onion Soup

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
2 large Onions, sliced
¼ cub Flour
4 cub Water
¼ cub Soy sauce
4 each Slices French bread, toasted or croutons

Preparation:

Heat the oil or water in a large saucepan over med heat. Add the onions and cook for 2 mins. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari, and stir well. Bring the soup to a boil, then turn the heat to low and simmer, covered, until the onions are tender. Add more water if soup becomes too thick.

Serve in individual bowls topped with bread or croutons.

PETA & Ingrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood

French Tomato Dressing

Servings: 1 servings

Ingredients:

½ cub Oil
¼ cub Lemon juice
2 tablespoon Sweetener
3 tablespoon Tomato paste
3 tablespoon Water
1 teaspoon Salt
¼ teaspoon Onion powder

Preparation:

Blend all ingredients except oil & lemon juice till smooth. Keeping the blender running, slowly pour in the oil. Stir in the lemon juice. Chill.

JoAnn Rachor, "Of These Ye May Freely Eat"

Fresh Corn "Butter"

Servings: 1 servings

Ingredients:

1 cub Fresh or frozen corn
1/3 teaspoon Salt
3 tablespoon Water
2 tablespoon Coconut, optional

Preparation:

Cook corn till soft. Blend with hte rest of the ingredients until it is smooth. Serve on bread, corn on the cob or other vegetables.

JoAnn Rachor, "Of These Ye May Freely Eat"

Fresh Fruit Ambrosia

Servings: 6 servings

Ingredients:

¼ cub Orange Juice
½ cub Club Soda
1 medium Banana, peeled
3 cub Fresh Fruit Pieces (such as
Cantaloupe, grapes,
Pineapple, apple, pear,
Nectarine, plum, honeydew
Melon, blueberries,
Strawberries)
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Cardamom
1 tablespoon Sweetened Coconut (flaked
Or shredded), toasted

Preparation:

Combine the orange juice, club soda, and banana in a blender and puree until smooth. Pour over the fresh fruit mixture. Sprinkle with the nutmeg and cardamom. Cover and refrigerate until ready to serve.
Sprinkle on the coconut and serve immediately.

Betty Wedman, "Holiday Cookbook, American Diabetes Association" Posted by Frank Skelly

Fresh Tomato Salsa

Servings: 6 servings

Ingredients:

3 medium Tomatoes, seeded & chopped
½ cub Green onions, sliced
½ cub Green bell pepper, chopped
2 tablespoon Lime juice
2 tablespoon Cilantro, snipped
1 tablespoon Jalapeno chile, chopped
1 teaspoon Garlic, finely chopped
½ teaspoon Salt

Preparation:

Mix all ingredients. Makes about 3 ½ cups Salsa.

Recipe by Rich Harper

Fresh Tomato Soup

Servings: 8 servings

Ingredients:

¼ cub Olive oil
4 pound Tomatoes, coarsely chopped
1 bunch Parsley, finely chopped
1 bunch Chives, finely chopped
Allspice, to taste
1 large Onion, chopped
¼ cub Basil, finely chopped
Black pepper, to taste

Preparation:

In a large heavy soup pot or dutch oven, heat olive oil; add onion and cook over medium heat, stirring occasionally, until soft, five to seven minutes. Add tomatoes and bring mixture to a boil; reduce heat and simmer, stirring occasionally, until volume is reduced by half, about30 to 40 minutes. Process mixture in small batches through a strainer or food mill, pressing tomato pulp through and discarding skins and seeds. Add basil, parsley and chives to taste and season with freshly ground black pepper and allspice. A dash of cider vinegar and hot pepper sauce may be added if desired. Serve hot or cold.

Recipe by Rich Harper

Fresh Tomatoes with Fettucine

Servings: 4 servings

Ingredients:

5 medium Ripe tomatoes, diced
1 medium Red onion, chopped
1 each Garlic clove, pressed
¾ cub Basil, shredded
1 cub Parsley, chopped
3 tablespoon Extra virgin olive oil
2 teaspoon Balsamic vinegar
Salt & pepper, to taste
1 pound Fettucine
¼ cub Black olives, chopped

Preparation:

Combine all except fettucine. Cook fettucine al dente and add to tomatoes. Top with olives, if desired. Serve warm, cold or at room temperature. Serves 8.

Jean Carper in "Eat Smart," USA WEEKEND, August 1995, Posted by Iris Grayson.

Fried Rice Fiesta

Servings: 6 servings

Ingredients:

4 Radishes, trimmed, sliced
1 teaspoon Rice wine vinegar
3 Cloves garlic, minced
1 teaspoon Sesame oil
4 Scallions
4 ounce Mushrooms, thinly sliced
3 cub Cooked brown rice
3 ounce Frozen peas, defrosted
2 ounce Water chestnuts, sliced
1 tablespoon Soy sauce

Preparation:

Cook rice according to package directions. Combine radishes with rice wine vinegar in a small bowl and reserve. Place garlic and sesame oil in a saucepan. Add scallions and mushrooms and saute until tender. Add brown rice, radishes and remaining ingredients. Combine. Serve hot. Serves 6.

From _Favorite Vegetarian Recipes_, from the Society for Texas Animal Rights.

DEEANNE [EatMoVeggies] at 19:14 EDT

Fruit Cake Bread

Servings: 16 servings

Ingredients:

2 cub All purpose flour
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
1 teaspoon Orange peel, grated
½ teaspoon Mace
1 teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 cub Orange concentrate, thawed
½ cub Apple sauce
1/3 cub Vegetable oil
1 teaspoon Vanilla
¾ cub Pecans or walnuts, chopped
1 cub Dried apricots, chopped
1 cub Dates, chopped

Preparation:

Pre-heat oven to 300F. Lightly oil a 1 ½ quart loaf pan & set aside.

Whisk together the flour, spices, peel, baking powder, soda & salt.
In a in a food processor or blender, blend together the orange juice, apple sauce, oil & vanilla.

Combine the wet with the dry ingredients. Stir until the mixture is just combined. Fold in the nuts & add the dried fruit. Pour batter into the loaf pan & bake until a knife inserted into the centre comes out clean, about 1 ½ hours. Cool on a wore rack.

"Vegetarian Gourmet", Winter 1995

Fruit Punch

Servings: 12 servings

Ingredients:

2 cub Unsweetened pineapple juice
2 cub Cranberry juice cocktail
¾ cub Orange juice, chilled
¾ cub Club soda, chilled
Ice cubes
Lime slices

Preparation:

Combine the chilled ingredients in a punch bowl just before serving.

½ cup serving - 30 calories, 1 fruit exchange 7 grams carbohydrate, 0 protein, 0 fat, 0 sodium, 85 mg potassium, 0 chol.

"American Diabetes Association: Holiday Cookbook" Posted by Elizabeth Rodier

Fruited French Toast

Servings: 2 servings

Ingredients:

1 each Ripe banana
½ cub Orange juice
1 teaspoon Vanilla
1 pinch Ground cinnamon
4 slice Wholewheat bread

Preparation:

Omitting the bread, blend the remaining ingredient in a food processor until smooth. Pour into a shallow pan or bowl.

Preheat a non-stick skillet or griddle over medium heat. Oil it lightly. place bread in the bowl containing the fruit mixture & turn gently severla times until it is well coated. Place in the skillet & drizzle with any leftover mixture. Cook until lightly cooked on both sides.

Bobbie Hinman, "Burgers 'n Fries 'n Cinnamon Buns"

Fusilli With Rosemary & Zucchini

Servings: 4 servings

Ingredients:

8 ounce Fusilli
½ cub Zucchini, chopped into bite- sized pieces
2 tablespoon Rosemary, chopped
3 each Garlic cloves, minced
1 medium Tomato, diced
Salt & pepper
3 tablespoon Olive oil
2 tablespoon Red wine vinegar

Preparation:

Cook pasta until *al dente*. About 1 minute before it has finished cooking, add the chopped zucchini. Remove from heat & drain. Let cool slightly.

While the pasta is cooking. Whisk together the oil, wine vinegar, salt, pepper & garlic. Turn into a bowl & toss in the rosemary & tomato. When the pasta & zucchini have cooked, toss with the marinade. Let cool to room temperature & then lightly chill before serving.

NOTE: Obviously, fresh rosemary is best for this dish, but it can be made with dried. I roughly crush the dried rosemary in a mortar & pestle before using it.

Recipe by Mark Satterly

Garden Rice Salad

Servings: 4 servings

Ingredients:

SALAD:
1 ½ cub Brown rice, cooked
1 ¼ cub Tomatoes, chopped
¾ cub Peas, lightly cooked
¼ cub Green onions, chopped
1 tablespoon Pine nuts

DRESSING:
2 tablespoon Lemon juice
1 teaspoon Olive oil
¼ teaspoon Black pepper
1 pinch Garlic powder
½ teaspoon Oregano
½ teaspoon Basil

Preparation:

Toss together the sald ingredients in a medium bowl & set aside.

Mix together the salad dressing ingredients. Pour over the salad, continuing to stir as you pour. Toss together & refrigerate until ready to serve.

MARK'S NOTES: I've found that a little more oil is needed, no more than another 1 ts. Lightly cooked corn is nice alternative to the peas. In place of the garlic powder, use 1 minced garlic clove.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Garlicky Mashed Potatoes

Servings: 4 servings

Ingredients:

6 Potatoes
8 Garlic cloves
½ teaspoon Salt
1 tablespoon Margarine
¼ cub Soya Milk
White pepper

Preparation:

Peel Potatoes and cut into quarters. Place in medium saucepan with garlic and salt; add enough cold water to cover. Bring to boil over high heat. Reduce heat to medium; simmer, covered 25 to 30 minutes or until potatoes are tender. Drain well; return saucepan to turned-off burner to dry potatoes. Mash roughly. With electric hand mixer or wooden spoon, beat in margarine and enough soya milk to make a creamy consistency. Season with pepper to taste. Serve at once.

Source Unknown, Adapted Recipe

Garrett's Smoked Tomato Dressing

Servings: 3 cups

Ingredients:

1 large Fresh tomato, peeled
2 ½ tablespoon Olive oil
¾ teaspoon Liquid smoke
2 tablespoon Sugar
¼ teaspoon Salt
⅛ teaspoon Fresh garlic, finely diced
1 teaspoon Capers, finely diced & drained
1 2/3 cub Soy mayonnaise
2 tablespoon Parsley, chopped

Preparation:

Cut tomato in half horizontally. Squeeze out all juice and discard.
Chop tomato into bite-size pieces.

In a bowl, combine olive oil, Liquid Smoke, sugar, salt and garlic.
Add chopped tomato. Marinate 45 minutes.

After marinating, place tomato mixture in container of blender and blend 1 to 2 minutes. Add capers, mayonnaise and parsley. Blend an additional 3 to 5 minutes. Refrigerate.

Alice Colombo's 02/08/95 "Cook's Corner" column in "The (Louisville, KY) Courier-Journal." Pg. C5. Electronic format by Cathy Harned.

Gazpacho Salad Mold with Avocado-Lime Mayonnaise

Servings: 8 servings

Ingredients:

4 cub Tomato juice
1 teaspoon Ground red pepper
¾ teaspoon Salt, or to taste
¼ teaspoon Black pepper
1 teaspoon Sugar (if desired)
4 tablespoon Agar flakes
½ cub Finely chopped onion
½ cub Finely chopped celeryOR- cucumber
2 each Fresh chili peppers stemmed, seeded & minced

AVOCADO-LIME MAYONNAISE:
2 medium Avocados, just barely ripe
1 each Garlic clove, minced
¼ cub Strained fresh lime juice
¼ cub Vegetable oil
½ teaspoon Salt
½ teaspoon Sugar
2 tablespoon Finely chopped cilantro

Preparation:

In a heavy saucepan over medium heat, combine tomato juice with ground red pepper, salt, black pepper and sugar (if using). Add agar flakes. Cook and stir mixture until agar is completely dissolved.
Remove from heat and let cool 15 minutes. Stir in chopped onions, celery or cucumber and minced chili peppers. Pour mixture into lightly greased 5-cup mold and refrigerate until chilled and set.
Serve slices on a bed of shredded romaine lettuce, with a generous dollop of Avocado-Lime Mayonnaise.

For Avocado-Lime Mayonnaise: In a food processor, blend avocados with garlic until smooth. Add lime juice and process until thoroughly combined. With machine running, gradually add oil to mixture until well blended and thick. Season to taste with salt and sugar.
Refrigerate until ready to serve. Just before serving, blend in chopped cilantro.

Copyright 1995 Karen Mintzias

Geela Kitchuri (Vegetables with Rice & Lentils)

Servings: 6 servings

Ingredients:

1 ½ cub Rice
¾ cub Red lentils
¾ cub Split peas, soaked
7 cub Boiling water
½ pound Carrots, sliced
1 small Cauliflower, cut to florets
½ pound Green beans, sliced
2 cub Green peas, fresh or frozen
1 ½ tablespoon Ginger, grated
2 each Green chiles, seeded & chopped
2 each Bay leaves
¼ cub Vegetable oil
¼ teaspoon Turmeric
¼ teaspoon Garlic powder
¼ teaspoon Cayenne
1 ½ tablespoon Salt
¾ teaspoon Sugar
2 each Tomatoes, seeded & chopped
¼ cub Vegetable oil
3 large Yellow onions, thinly sliced
¼ cub Coconut, chopped
1 ¼ teaspoon Cumin, ground & roasted
1 ¼ teaspoon Coriander, ground & roasted
1 ¼ teaspoon Sambhar spice
2 ½ tablespoon Cilantro, chopped

Preparation:

Wash rice & lentils. Place in a large pot along with the boiling water. Cover & return to a boil. Add soaked split peas, carrots, cauliflower, beans, peas, ginger, chiles, bay leaves & oil. Stir in the turmeric, garlic, cayenne, salt & sugar. Cover & cook slowly for 30 to 40 minutes, be careful not to allow it to burn. This can be prevented by occasionally shaking the pot while it is cooking.

When caulifower florets are cooked, remove them & set aside. Stir in the tomatoes & conitue cooking over a low heat until the dal & the rice are all blended together.

Heat remaining oil in a large skillet & brown the onions. Stir in the coconut & add the rice & bean mixture. Stir gently over a low heat.
Add remaining spices & return cauliflower to mixture. Serve hot.

Pranati Sen Gupta, "The Art of Indian Cuisine"

German Potato Salad - Kartoffelsalat

Servings: 4 servings

Ingredients:

4 medium Potatoes
1 pinch Salt
1 medium Onion, finely minced
1 medium Dill pickle, chopped
½ teaspoon Capers, rinsed
½ cub Vegetable stock
1 tablespoon Vegetable oil
2 teaspoon Spicy mustard
1 tablespoon Lemon juice
Pepper, to taste

Preparation:

Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and slice them, and drop them into a bowl. In a small bowl, whisk the remaining ingredients. Taste, and adjust seasonings. Pour dressing over the potatoes, and marinate for 30 minutes before serving the salad. Serve warm or cold.

Source Unknown

Ginger Broccoli

Servings: 4 servings

Ingredients:

1 ½ pound Broccoli florets and stems sliced into diagonal pieces
2 teaspoon Roasted sesame oil
3 tablespoon Tamari
2 teaspoon Ground ginger
2 teaspoon Brown sugar
4 tablespoon Water

Preparation:

In a medium frying pan over medium heat, saute the broccoli in the sesame oil for about 8 minutes. Combine the tamari, ginger, and sugar, and add to the broccoli. Add water, cover, and simmer for 2 minutes.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Ginger Dressing

Servings: 1 batch

Ingredients:

2 ounce Ginger root
1 medium Onion; cut into quarters
3 cub Vegetable oil
1 cub Vinegar
1 1/3 cub Soy sauce
1 ¾ cub Water
½ cub Lemon juice
1 medium Garlic clove
1 ½ tablespoon Tomato sauce

Preparation:

In a blender or food processor, combine all the ingredients.
Refrigerate.

Yield: About 8 cups.

Snyder writes: "Keep this tangy dressing on hand; you'll find many uses for it."

From George Snyder/Grampian, PA in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Oct./Nov.
1995, Vol. 8, No. 1. Pg. 20. Electronic format by Cathy Harned.

Ginger Lentil Stew

Servings: 4 servings

Ingredients:

1 cub Leeks, chopped
½ each Carrot, diced
2 each Celery stalks, diced
1 tablespoon Olive oil
1 tablespoon Ginger, minced
3 cub Stock
1 cub Lentils
1 teaspoon Ground cumin, roasted
¼ teaspoon Pepper
¼ teaspoon Salt
2 tablespoon Soy sauce

Preparation:

1. In a large heavy saucepan, saut‚ the leeks, carrot, and celery in the olive oil over medium heat until they begin to wilt, 5-8 minutes.
Add the ginger and garlic and saut‚ for 2 minutes.

2. Stir in the stock, lentils, cumin and pepper. Cover and cook for 30 minutes.

3. Add the salt and soy sauce and cook until the lentils are soft, another 15-30 minutes. Serve with rice.

Can be prepared up to 2 days ahead and refrigerated.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Gingerbread

Servings: 1 loaf

Ingredients:

½ cub Shortening
½ cub Sugar
¾ cub Hot water
1/3 cub Dark molasses
2 teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Salt
1 ½ teaspoon Baking soda
1 teaspoon Baking powder
2 ¼ cub White flour

Preparation:

Beat shortening for 30 seconds. Add sugar & beat till well combined & light & fluffy.

Dissolve molasses in water & set aside.

In a large bowl, sift the dry ingredients. Add to the beaten sugar & shortening. Mix in the molasses. Ensure that all is well mixed.

Bake in a greased loaf tin for 40 to 50 minutes at 350F.

Recipe by Mark Satterly

Gingered Carrot and Spinach Supreme (Shaahi Palak)

Servings: 6 servings

Ingredients:

½ cub Sliced scallions
2 Garlic cloves; minced
½ teaspoon Turmeric
2 tablespoon Olive oil
3 cub Coarsely grated carrots
1 Celery rib; grated
½ cub Vegetable stock
1 teaspoon Grated fresh gingerroot
½ teaspoon Coriander powder
½ cub Grated fresh coconut
1 ¼ cub Frozen spinach thawed and drained

Preparation:

Saute scallions, garlic and turmeric in oil until scallions are soft.

Add remaining ingredients, simmer for 10 minutes and serve.

Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg chol, 78 mg calcium

HINT: Substitute packaged shredded coconut for fresh

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Glazed Onions

Servings: 4 servings

Ingredients:

1 pound Boiling onions
2 tablespoon Margarine
1 tablespoon Molasses
2 teaspoon Prepared mustard
½ teaspoon Ground rosemary
2 teaspoon Tamari

Preparation:

Blanch peeled onions for 5 minutes in boiling salted water. Drain, pat dry & set aside.

Melt margarine in a skillet. Add remaining ingredients & stir till smooth. Add onions & saute over low heat, occasionally basting onions with the glaze. Turn onions over at least once. After about 10 minutes the glaze will be reduced & the onions golden brown. Serve immediately.

"Sundays at Moosewood Restaurant"

Gnocchi Primavera

Servings: 8 servings

Ingredients:

PRIMAVERA SAUCE:
¼ teaspoon Crushed red chile flakes
2 each Bay leaves
2 tablespoon Olive oil
1 cub Red onions, chopped
4 each Garlic cloves, chopped
¼ cub Green bell pepper, diced
2 cub Zucchini, cubed
¼ cub Dry white wine
2 each 28 oz cans whole plum tomates
1 can Tomato paste
2/3 cub Peas, fresh or frozen

GNOCCHI:
6 medium Potatoes, peeled & quartered
4 cub Semolina flour

Preparation:

SAUCE: Heat red chile flakes & bay leaves in oil in a large pot for 1 minute. Add onion, garlic & green pepper & saute for 3 minutes.
Stir in zucchini & simmer for 5 minutes. Add wine & simmer for a further minute. Stir in tomatoes followed by the tomato paste & cook gently for 20 minutes. Remove from heat & set aside.

GNOCCHI: Cook potatoes until they can be pierced with a fork. Drain & mash thoroughly. Add 3 c semoina & knead until a dough forms. Add more flour as necessary until the dough is no longer sticky. Divide into quarters & turn onto a floured surface.

Roll each quarter into a cylinder no more than 2" in diameter & cut into 1" slices. With a floured fork & thumb, make an indentation in the centre of each slice & with a gentle rolling motion flip over to form gnocchi. Set aside & repeat until all dough has been prepared in this way.

Fill a very large pot with salted water & bring to a full rolling boil. Place gnocchi in the water, lower to a simmer & stir gently occasionally. The gnocchi will rise to the surface when it is done.
When this happens, simmer for 8 minutes. Remove with a slotted spoon & place in a casserole. Preheat oven to 350F.

When all the gnocchi has been cooked, toss with the sauce & bake in the oven for 15 minutes. Do not cover. Serve hot.

"Vegetarian Gourmet" Spring, 1995

Gobi Pakoras (Cauliflower Fritters)

Servings: 1 recipe

Ingredients:

BATTER:
1 cub Besan (chick pea flour)
½ cub Rice flour
½ teaspoon Baking powder
1 pinch Cumin seeds
1 pinch Paprika
1 pinch Turmeric
1 pinch Sugar
½ teaspoon Red chile flakes
½ teaspoon Salt
1 cub Water
1 tablespoon Vegetable oil

FRITTER:
1 large Cauliflower head
Oil for deep-fat frying

Preparation:

BATTER: Combine besan, rice flour, baking powder, cumin seeds, paprika, turmeric, sugar, chili & salt. Add enough water to make a smooth paste. Add 1 tb oil & beat for 2 minutes.

FRITTERS: Trim cauliflower & divide into florets. Rinse in fresh, cold water. Cook in boiling salted water for 5 minutes. Drain & cool.

Heat vegetable oil. Using tongs, dip one floret at a time into the batter & then into the hot oil. Fry in batches of 4 or 5 until golden brown, about 5 or 6 minutes. As they brown, drain on paper towels.

VARIATION: Cut unpeeled eggplant into thin slices in place of the cauliflower.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Golden Millet Porridge

Servings: 4 servings

Ingredients:

1 ½ cub Millet, uncooked
1 cub Diced sweet vegetables *
5 cub Water
¼ teaspoon Sea salt

Preparation:

* Sweet vegetables may be any combination of onions, carrots, butternut squash, yams or parsnips.

DIRECTIONS
==========
Place all ingredients in a large saucepan and bring to a boil.

Cover, reduce heat and simmer mixture until water is absorbed and millet and vegetables are tender, about 25 minutes.

Per serving: 122 cal, 4 g prot, 156 mg sod, 27 g carb, 1 g fat, 0 mg chol, 21 mg calcium

HINTS: Garnish with chopped parsley, watercress, scallions and/or toasted sesame or sunflower seeds.

For a nuttier taste, dry roast millet until golden before boiling.

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

Golden Wheat Pancakes

Servings: 8 servings

Ingredients:

1 ½ cub Whole wheat pastry flour
½ cub Oat flour
1 tablespoon Gluten flour
2 teaspoon Baking powder
¼ cub Wheat germ
¼ teaspoon Salt
3 tablespoon Unrefined corn oil
½ cub Brown rice syrup
1 ¼ cub Water
2 teaspoon Vanilla

Preparation:

Preheat a lightly oiled griddle over medium heat. (Do not overheat or pancakes will burn before insides are cooked.)

Combine dry ingredients. Add liquid ingredients and mix well.

Pour ¼ cup batter per pancake onto griddle. When surface of pancake is bubbly and sides are firm, turn and cook until golden brown, about 2 minutes. Remove and keep pancakes warm until all batter is used.

Per serving: 217 cal, 5 g prot, 154 mg sod, 49 g carb, 0 mg chol, 79 mg calcium

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

Gram Dal (Chick Pea Dal)

Servings: 4 servings

Ingredients:

1 cub Chick peas
2 ½ cub Water
1 teaspoon Salt
¼ teaspoon Turmeric
¼ cub Ghee
1 pinch Cumin seeds
1 pinch Asafetida
1 ¼ teaspoon Ginger, grated
1 each Bay leaf
2 ½ tablespoon Coconut, fresh, chopped
2 ½ tablespoon Raisins
1 ¼ cub Green peas
¼ teaspoon Sugar
¼ teaspoon Paprika
¼ teaspoon Garam masala

Preparation:

Soak chick peas for at least 2 hours. Drain & rinse. Bring to a boil in the water & add the salt & turmeric. Boil hard for 5 minutes & remove any scum that forms on the surface. Reduce heat & simmer until tender. This will take about 1 hour, but it can take longer if your peas are old. When tender, remove from the heat.

Heat ghee in a large pot. Add cumin seeds, asafetida, ginger & bay leaf. Fry for a few seconds, stirring as the spices cook. Add the coconut, raisins & peas. Cook over a medium heat for 3 minutes, stirring occasionally. Stir in the cooked chick peas, followed by the rest of the ingredients. Simmer for another 15 minutes & serve.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Granola

Servings: 12 servings

Ingredients:

2 ½ cub Quick-cooking oatmeal
1 cub Shredded coconut
1/3 cub Untoasted sunflower seeds
¼ cub Hulled sesame seeds
4 tablespoon Margarine
¼ cub (packed) dark brown sugar
¼ cub Honey
½ teaspoon Salt
1 ½ teaspoon Vanilla extract
½ cub Toasted wheat germ
½ cub Raisins

Preparation:

Preheat the oven to 300F.

Spread the oatmeal, coconut, sunflower seeds and sesame seeds in a large, lightly buttered roasting pan or ovenproof dish (about 11x17 inches is best, although a smaller pan will do). Bake for about 20 minutes, tossing several times.

Meanwhile, combine in a small saucepan the margarine, brown sugar, honey and salt and bring to a simmer, stirring. Add the vanilla off the heat.

Reset the oven to 350~ then add the wheat germ to the toasted mixture.
Dribble the sugar-honey mixture syrup over the granola, tossing with a fork to coat the dry mixture evenly.

Return the pan to the oven and bake for 5-6 minutes longer. Add the raisins, toss to distribute, and press the granola down firmly into an even layer. Bake 5 minutes or so longer, or until the granola is golden.

Remove from the oven and let cool slightly. Slip a flexible spatula under the granola to break in to large pieces. Let cool completely and store airtight.

Makes 6 cups.

Posted by Theresa Merkling

Granola II

Servings: 11 servings

Ingredients:

2 cub Wheat flakes
2 cub Rye flakes
1 cub Barley flakes
3 cub Oat flakes
1 cub Shredded coconut
1 cub Nuts, chopped
½ cub Sunflower seeds
½ cub Sesame seeds

COATING:
½ cub Water
½ cub Oil
½ cub Honey
2 teaspoon Vanilla
1 teaspoon Salt

Preparation:

Mix all the cereal ingredients together in a big bowl. Spread out on shallow pans. Pour the coating over the cereal mixture. Bake in 275 oven for 1 hour. Mix the cereal every 15 minutes to coat all the flakes. Cool and store in airtight containers. Makes about 11-12 cups of granola.

Posted by Sharon Stevens

Grated Turnip & Apple Salad

Servings: 4 servings

Ingredients:

1 cub Peeled & grated raw turnips
1 cub Peeled & grated tart green apples
½ cub Chopped fresh parsley
Juice of 1 large lemon
1 tablespoon Vegetable oil
Salt & pepper

Preparation:

Combine all the ingredients. Toss wll & chill, covered in the refrigerator.

"Sundays at Moosewood Restaurant"

Grated Vegetable Salad

Servings: 8 servings

Ingredients:

1/3 cub Sesame seeds
½ each Avocado, peeled, pitted & cubed
½ each Fresh lemon juice
3 cub Red cabbage, grated
2 cub Carrots, grated
1 cub Mung bean sprouts
½ cub Broccoli stalks, peeled & diced
½ cub Cucumber, chopped
½ cub Green bell pepper, chopped
½ cub Low-fat vinaigrette dressing

Preparation:

Toast sesame seeds on a baking sheet in 350F oven until light brown, about 5 minutes, set aside.

Squeeze lemon juice over cubed avocado & set aside.

Combine the next six ingredients in a salad bowl. Add sesame seeds & toss with the vinaigrette. Gently mix in the avocado & serve.

"Vegetarian Gourmet" Winter, 1995

Gravy with Sherry

Servings: 8 servings

Ingredients:

2 ½ cub Stock
3 tablespoon Soy sauce
1 ½ tablespoon Redcurrant jelly
3 teaspoon Cornstarch
1 ½ tablespoon Orange juice
1 ½ tablespoon Sherry, optional
Salt & pepper

Preparation:

Put stock, soy sauce & jelly into a saucepan & bring to a boil. Blend corntarch with orange juice & sherry & add to the saucepan. Stir well & simmer over a low heat until thickened slightly.

Rose Elliot, HTV West, "The Good Neighbour Show"

Great Gazpacho

Servings: 6 servings

Ingredients:

3 cub Vegetable or tomato juice
1 medium Onion; minced
2 medium Tomatoes; diced
1 Green bell pepper; minced
1 Garlic clove; crushed
1 medium Cucumber; diced
2 tablespoon Lemon juice
2 tablespoon Red wine vinegar
1 teaspoon Dried tarragon
1 teaspoon Minced fresh basil
1 pinch Ground cumin
1 dash Hot sauce
2 tablespoon Olive oil
Salt and pepper; to taste

Preparation:

Combine all ingredients and chill for 2 hours.

HINT: Out of time? Forget al the mincing and chopping. Cube the vegetables, then throw all of the ingredients into a blender or food processor and blend slowly until the vegetables are chunky and the soup is well blended.

Preparation time: 15-40 minutes Chilling time: 2 hours

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Greek Eggplant Appetizer

Servings: 4 servings

Ingredients:

2 medium Eggplant
3 medium Tomatoes, peeled & coarsely chopped
3 Garlic cloves
3 tablespoon Chopped parsley
½ teaspoon Oregano
1 teaspoon Fresh mint, chopped
1 teaspoon Salt
¼ teaspoon Pepper
3 tablespoon Olive oil
5 tablespoon Lemon juice

Preparation:

Cook eggplants in their skins. Peel them or scoop out the insides.
Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed.
Add lemon juice & vinegar & blend at a higher speed till smooth.
Serve with pita.

Vera Gewanter, "A Passion for Vegetables"

Greek-Style Garbanzo Dip

Servings: 1 recipe

Ingredients:

15 ½ ounce Can garbanzo beans, drained & rinsed
6 tablespoon Water
¼ cub Lemon juice
1 teaspoon Garlic, minced
1 ½ teaspoon Olive oil
½ teaspoon Lemon rind, grated
2 tablespoon Parsley, chopped
3 tablespoon Green onions, sliced
¼ teaspoon Oregano, dried

Preparation:

Blend beans, water, lemon juice & garlic in a food processor, until smooth. Transfer to a small bowl & stir in the rest of the ingredients. Cover & refrigerate until ready to serve.

Makes an excellent dip for artichokes.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Greek-Style Pasta with Leeks

Servings: 4 servings

Ingredients:

12 ounce Spinach pasta, any shape
6 each Garlic cloves, minced
2 large Leeks, cleaned, trimmed & thinly sliced
2 teaspoon Fennel seed
1 tablespoon Olive oil
28 ounce Can tomatoes, crushed
½ cub Kalamata olives
1 teaspoon Oregano
Salt & pepper, to taste

Preparation:

Cook pasta according to package directions (or use fresh pasta).
Drain & set aside.

Saute garlic, leeks & fennel seeds in oil in a large skillet until the leeks are soft, about 20 minutes. If the mixture begins to stick, add a little water.

Stir in the tomatoes, olives, oregano, & salt. Simmer uncovered until the sauce is reduced, about 20 minutes. Remove from heat, add black pepper, combine with the pasta & serve.

"Vegetarian Gourmet" Winter, 1995

Green Bean Salad

Servings: 4 servings

Ingredients:

4 ounce Green beans, trimmed, sliced
14 ounce Cannellini beans, cooked
3 each Celery sticks, chopped
1 small Fennel bulb
½ each Lettuce head, trimmed
1 small Radicchio, trimmed

DRESSING:
2 tablespoon White wine vinegar
½ teaspoon Dijon
1 small Shallot, diced
1 tablespoon Parsley, chopped
1 tablespoon Chives, chopped
½ teaspoon Tarragon, chopped
3 tablespoon Olive oil
Salt & pepper

Preparation:

Whisk together the ingredients for the dressing & season with salt & pepper, to taste.

Bring a pan of lightly salted water to a boil & add green beans, cook until just tender, 3 minutes. Drain, rinse in cold water & set aside.
Place in a bowl with the beans & celery.

Cut fennel in half & cut each half into thin fan shaped slices. Add to the beans & toss in the herb dressing.

Mix lettuce & radicchio leaves together in a bowl. Arrange on individual plates & top with the bean mixture.

"BBC Vegetarian" January, 1996.

Green Beans in Olive Oil

Servings: 4 servings

Ingredients:

1 pound Green beans
1 medium Onion, chopped
2 Chopped tomatoes
1 teaspoon Salt
1/3 cub Extra virgin olive oil
3 ½ teaspoon Sugar
½-2 cub water

Preparation:

Trim beans & cut into 3 pieces, wash & drain.

Put onion & tomato into a heavy pan. Sprinkle with salt & rub in lightly with fingers. Stir in the beans, olive oil & sugar, mix well. Cover & cook for 15 minutes over medium heat. Stir occasionally. The beans will lose their colour & soften. When all the moisture has been absorbed, stir-fry the beans for 2 to 3 minutes. Add ½ cup water, cover & simmer for 40 to 50 minutes, till the beans are tender. Add more water if necessary, ½ cup at a time. When cooked, the dish should be very moist but not watery.
Serve cold as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Green Leaf Lettuce Salad

Servings: 6 servings

Ingredients:

1 Head green leaf lettuce
5 Finely chopped green onions
Salt
Oil & lemon dressing

Preparation:

Wash & dry lettuce. Shred it finely. In a salad bowl, combine with the green onions & a little salt. Sprinkle with the dressing & toss well.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Green Tomato And Onion Pickles

Servings: 6 pints

Ingredients:

1 ½ cub Granulated sugar
3 cub Cider vinegar
½ cub Salt
6 tablespoon Mustard seed
2 teaspoon Whole allspice
1 teaspoon Whole cloves
4 quart Green tomatoes, cut into ½ inch slices
1 ½ quart Medium onions, sliced

Preparation:

Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves in a cheesecloth bag and add to the kettle. Bring to a boil.
Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions. (Contact your extension agent for information on canning.)

Source Unknown

Green-and-Gold Relish

Servings: 1 recipe

Ingredients:

10 ounce Greens; Spinach -OR- Garland chrysanthemum
¼ teaspoon Salt
½ teaspoon Sugar
1 ½ teaspoon Cider vinegarOR- Chinese dark vinegar
1 ½ teaspoon Sesame oil

Preparation:

NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick, buy 14 ounces) in order to have 10 ounces after trimming. Include stems of both vegetables; however, if garland chysanthemum stems exceed ¼ inch in thickness, do not use them for this recipe since they may be too firm, tough, or stringy.

Wilt the greens by immersing them in a large pot of boiling water for 30 seconds (or steam in a vegetable basket, 1-½ minutes for spinach, 2-½ minutes for garland chysanthemum, stirring once or twice).

Rinse in cold water to stop the cooking. Divide into two or three bunches and firmly squeeze out the water. Chop each handful at ½-inch intervals, then turn and chop in a cross direction. Squeeze again if the greens are still watery, then loosen them by a light crumbling motion and place in a bowl.

Pour boiling water over the bamboo shoot to freshen it; rinse under cool water and dice finely (¼ inch thick).

Toss all ingredients together. Let sit a few minutes at room temperature, and test for seasonings, adding perhaps an extra ¼ teaspoon sugar with garland chysanthemum. Serve chilled or at room temperature.

Source: The Fragrant Vegetable - by Martin Stidham Typed for you by Karen Mintzias

Grilled Mixed Veggies

Servings: 4 servings

Ingredients:

1 ½ pound Mixed Vegetables
3 tablespoon Olive oil
1 tablespoon Basil, chopped
1 tablespoon Thyme, chopped
½ teaspoon Onion powder
¼ teaspoon Pepper
⅛ teaspoon Mustard
⅛ teaspoon Paprika
1 each Garlic clove, minced

Preparation:

If using potatoes, halve and cook, covered, in a small amount of boiling water for about 10 minutes. Drain. Prepare other veggies as needed. Prepare seasoning mixture and brush on prepared vegetables.
Preheat gas grill. Place vegetables on a piece of heavy foil or on grill rack. Cover and grill until tender. Turn occasionally and brush with seasoned mixture.

"BH & G Gas Grill Cookbook"

Grilled Plantains

Servings: 4 servings

Ingredients:

2 large Plantains
Cayenne to taste

Preparation:

Cut plantains into fourths crosswise, then slice lengthwise to form rectangular pieces about ¼" thick & about 2" long. Sprinkle with cayenne & grill or broil for about 6 minutes, or until just tender.

"Vegetarian Times" December, 1993

Grilled Polenta

Servings: 4 servings

Ingredients:

4 cub Water
1 ½ teaspoon Salt
1 cub Yellow cornmeal
2 teaspoon Olive oil

Preparation:

Prepare Basic Polenta: 1. Bring the water and salt to a boil in a heavy saucepan. Lower the heat so the water is just simmering.

2. Pour the cornmeal in a slow and steady stream into the water. Stir constantly until all the cornmeal is absorbed, about 3 minutes/

3. Turn the heat to very low; stir with a wooden spoon every 2-3 minutes. The polenta is done when it adheres to itself and pulls away from the sides of the pot, 20-25 minutes.

Prepare Grilled Polenta:

1. Lightly grease a 9x5-inch loaf pan with oil or butter.

2. Pour the polenta into the pan and allow it to cool and solidify at room temperature, about 30 minutes.

3. Preheat the broiler. Remove the polenta from the pan and cut into ¾-inch slices. Place them on a greased heatproof dish. Brush both sides with the oil or melted butter and broil close to the heat for a few minutes on each side until the polenta is crusty, about 5 minutes. Serve immediately.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Grilled Portobello Mushrooms over Saffron Couscous

Servings: 2 servings

Ingredients:

DRESSING:
3 tablespoon Olive oil
1 cl Garlic, minced
¼ teaspoon Ground cumin
1 tablespoon Lemon juice
2 teaspoon Balsamic vinegar
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper

MUSHROOMS AND COUSCOUS:
2 large Portobello mushrooms
Olive oil
Salt
Freshly ground black pepper
2 teaspoon Olive oil
½ cub Minced onion
1 cub Plus 2 tb vegetable broth
¼ teaspoon Crushed saffron threads
¾ cub Couscous
Formatted by Manny Rothstein

Preparation:

DRESSING: Combine oil, garlic, cumin, lemon juice, vinegar, salt and pepper in cup and whisk together. Makes about 1/3 cup.

MUSHROOMS AND COUSCOUS: Remove stems from mushrooms and reserve for another recipe. Clean mushroom caps with damp paper towel. Slice caps ½ inch thick. Brush with olive oil. Season to taste with salt and pepper. Place mushrooms on grill over ash-covered coals.
Grill until tender and browned, 4 to 5 minutes per side. (Mushrooms can also be cooked on stove-top grill or under broiler.) Remove from heat and set aside.

Heat remaining oil in small pan. Add onion and saute until tender, about 5 minutes. Add vegetable broth and saffron. Bring to boil and stir to dissolve saffron. Stir in couscous. Season to taste with salt and pepper. Cover. Turn off heat and set pan aside until couscous is tender and liquid is absorbed, about 5 minutes. Meanwhile, mix Dressing. Fluff up couscous with fork.

To serve, spoon couscous onto serving plate. Top with mushroom slices. Spoon on Dressing. Toss before serving.

Copyright Los Angeles Times, November 16, 1995

Grilled Portobellos

Servings: 4 servings

Ingredients:

3 large (to 4) portobello mushrooms
1 cub Olive oil
1 cub Red or white wine vinegar
2 tablespoon Soy sauce
1 tablespoon Sugar
½ cub Fresh herbs, finely chopped
1 tablespoon Dried savory

Preparation:

Cut the stems from the caps of the mushrooms. Slice each stem in half lengthwise.

Combine the olive oil, vinegar, soy sauce, sugar, and herbs in a bowl and blend well with a whisk. Let the marinade sit for 30 min if fresh herbs are used, or for 1 hour until the dried herbs soften.

Prepare a charcoal grill or preheat the broiler.

Place the mushroom caps and sliced stems in a shallow dish and pour the marinade over. Let marinate for up to 10 min, turning occasionally to ensure uniform coating.

Remove the mushrooms from the marinade and place them on the hot grill or in the broiler. Grill on each side for about 2 min. Remove from the grill, slice caps, and serve immediately.

"A Cook's Book of Mushrooms" by Jack Czarnecki

Grilled Shiitake Mushrooms on Arugula

Servings: 6 servings

Ingredients:

12 each Shiitake mushrooms
4 teaspoon Roasted sesame seeds

SEASONING SAUCE:
2 tablespoon Soy sauce
2 tablespoon Oriental sesame oil
2 tablespoon Olive oil
2 teaspoon Sugar
1 bunch Arugula, stems removed

Preparation:

1. Prepare the seasoning sauce by combining the soy sauce, sesame oil, olive oil, and sugar. Can be prepared up to a week ahead.

2. Preheat the broiler.

3. Wash the arugula and spin dry.

4. Clean the mushrooms and remove the stems. Place them cup side up on a broiling rack.

5. Brush the seasoning sauce on the mushroom caps. Position the rack 4-6 inches from the heat and broil until the mushrooms look brown and crusty, 2-3 minutes. They cook very quickly, so keep an eye on them.

6. Immediately place the mushrooms on top of the arugula. Pour the small amount of seasoning sauce that's left in the pan over the arugula. Sprinkle with the roasted sesame seeds and serve.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Grilled Spiced "Chips"

Servings: 1 recipe

Ingredients:

1 pound Potatoes, sliced into fries & parboiled

SPICE MIX:
3 tablespoon Olive oil
3 tablespoon Vegetable oil
2 each Garlic cloves, minced
1 pinch Cayenne
Salt & pepper
1 ½ teaspoon Chili powder

Preparation:

Mix together the spice mix. When the potatoes have been parboiled, drain them & plunge immediately into the prepared spice mix. Toss gently & remove to a prepared grill. Kebob baskets are very helpful here. Grill over hot coals until the chips are done to their desired consistency. Any left over spice mix can be used to baste as the potatoes continue to cook.


Recipe by Mark Satterly

Groundnut Sauce

Servings: 1 servings

Ingredients:

1 small Onion, diced
1 tablespoon Peanut oil
1 medium Tomato, sliced thin
2 Jalapeno peppers, roasted, seeded & minced
2 tablespoon Peanut butter
1 cub Boiling water
2 teaspoon Arrowroot
¼ teaspoon Black pepper

Preparation:

In a skillet, fry onion in peanut oil. Add tomato & jalapeno & cook 10 minutes, till soft. In a bowl, stir peanut butter, water & arrowroot into a smooth paste. Add peanut paste to skillet.
Sprinkle with pepper. Makes 1 cup. Serve drizzled over teff cakes.
Will keep in fridge for 1 week.

"Vegetarian Times" December, 1993

Groundnut Stew II

Servings: 6 servings

Ingredients:

2 cub Chopped onions
2 tablespoon Peanut oil
½ teaspoon Cayenne
1 teaspoon Garlic cloves, pressed
2 cub Chopped cabbage
3 cub Cubed sweet potatoes
3 cub Tomato juice
1 cub Apple juice
1 teaspoon Salt
1 teaspoon Grated fresh ginger
1 tablespoon Cilantro, chopped
2 Chopped tomatoes
1 ½ cub Chopped okra
½ cub Peanut butter

Preparation:

Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic & saute for a couple more minutes. Add cabbage & sweet potatoes. Cover & saute for a few more minutes. Mix in the juices, salt, ginger, cilantro & tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra & simmer for another 5 minutes. Stir in the peanut butter. Place the pot on a heat diffuser & simmer gently till ready to serve. Add more juice if the stew is too thick.

"Sundays at Moosewood Restaurant"

Halava

Servings: 4 servings

Ingredients:

½ cub Ghee
½ cub Farina
2 cub Water
1 cub Sugar

Preparation:

Melt the ghee very slowly & add the farina. Mix & cook over a low flame until it begins to brown. In the meantime, boil together the water & sugar. Add the toasted farina to the boiled water, turn oven off & cover. Let sit for a few minutes. Add nuts or fruit if you desire.

Recipe shared by ISKCON at the Toronto Vegetarian Food Fair September, 1993.

Hashed Brussels Sprouts with Oregano

Servings: 4 servings

Ingredients:

2 cub Brussels sprouts (1 pint)
1 tablespoon Olive oil
1 each Garlic clove, chopped
2 tablespoon White wine
1 ½ tablespoon Lemon juice
1 tablespoon Oregano, chopped
Salt and pepper to taste

Preparation:

1. Cut the Brussels sprouts in half vertically, then coarsely chop them.

2. Heat the olive oil for 1 minute over medium-high heat in a large skillet. Add the Brussels sprout and the garlic and saut‚ until the sprouts begin to char, 1-2 minutes.

3. Turn the heat to medium-low. Add the wine and lemon juice and partially cover. Cook until the sprouts are easily pierced with a fork but not soft, about 3 minutes. Add the oregano and cook for 30 seconds. Add salt and pepper. Serve hot or warm.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Hearts of Palm

Servings: 1 servings

Ingredients:

Hearts of palm
Pimento strips

Preparation:

In each heart of palm cut a vee shaped niche. Stuff pimento strips into the niche. Arrange on a platter the desired numbers. Serve with your favourite mustard.

Recipe by Mark Satterly based on an idea presented on Channel 23

Hearty Bean and Vegetable Stew

Servings: 12 servings

Ingredients:

1 pound Beans, assorted, dry
2 cub Vegetable juice
½ cub Dry white wine
1/3 cub Soy sauce
1/3 cub Apple or pineapple juice
Vegetable stock or water
½ cub Celery, diced
½ cub Parsnip, diced
½ cub Carrots, diced
½ cub Mushrooms, diced
1 medium Onion, diced
1 teaspoon Basil
1 teaspoon Parsley
1 each Bay leaf
3 each Garlic cloves, minced
1 teaspoon Black pepper
1 cub Rice or pasta, cooked

Preparation:

Sort and rinse beans, then soak overnight in water.

Drain beans and place in crockpot. Add vegetable juice, wine, soy sauce, and apple or pineapple juice. Cover with vegetable stock or water; the amount added depends on whether you prefer a soup (more liquid) or a stew (less). The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours. Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender. When tender, add rice or pasta and cook for one additional hour.

NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto,
baby lima, lentil, and green and/or yellow split peas.

Source: Dr. Dean Ornish's Program Posted by Elisabeth Freeman

Hearty Roasted Vegetables

Servings: 12 servings

Ingredients:

1 pound Onions
1 pound Rutabagas
1 pound Potatoes
1 pound Carrots
1 pound Parsnips
1 cub Vegetable oil
1/3 cub Lemon pepper
2 tablespoon Salt, or to taste

Preparation:

Peel and cut onions in large wedges. Peel and cut rutabagas into thumb-size chunks. Scrub and cut potatoes into thumb-size chunks.
Peel and cut both carrots and parsnips into ½"-thick diagonal chunks.

In a large bowl toss cut veggies with lemon pepper and salt. If you're using a lemon pepper blend with the salt in it, omit the extra salt.

Spread on baking sheets in single layer. It helps to line the baking sheets with parchment paper.

Roast at 425 degrees for 35 to 50 minutes, till golden brown and tender. Serve hot.

Rutabagas are members of the turnip family and are frequently referred to as yellow turnips. Parsnips are sometimes referred to as white carrots, but they are not carrots. Both are vegetables commonly found in American markets in the fall. You can use this method with most any firm vegetable that normally takes a few minutes to boil/steam cook: green beans work very well here, as do various other root vegetables.

Source Unknown

Helen's Baked Beans in Tomato Sauce

Servings: 4 servings

Ingredients:

1 pound Pea beans
¾ cub Onions, diced
1 Green pepper
¾ cub Celery, diced
28 ounce Tomato sauce
1 ½ teaspoon Dry mustard
1 tablespoon Salt
¼ cub Light molasses
½ cub Brown sugar

Preparation:

Soak beans overnite. Cook soaked beans till tender. Chop vegetables.
Simmer onion, pepper, and celery but do not brown. Place all ingredients in a casserole or bean crock and bake at 300F for 2-7 hours till done.

Process them for 1 hour in a water bath canner.

Posted by Helen Peagram in Intercook

Herbal Bean Sausages

Servings: 12 servings

Ingredients:

2 cub Cooked pinto beans
½ cub Whole wheat breadcrumbs
½ cub Onion, minced
1 Garlic clove; minced
½ cub Tomato sauce
⅛ teaspoon Fennel seed, crushed
⅛ teaspoon Dried red pepper
⅛ teaspoon Dried basil; -OR-
½ teaspoon -Fresh basil
1 ½ teaspoon Chopped fresh parsley
Salt; to taste

MUSHROOM-RED PEPPER SAUCE:
1 Red bell pepper; minced
⅛ cub Vegetable broth or waterOR- more as needed
4 large Mushrooms; minced
¼ cub Onion; minced
Salt; to taste
⅛ teaspoon Celery seed
½ teaspoon Chopped fresh oregano
1 dash Black pepper
Whole wheat flour (pastry flour works best)

Preparation:

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

DIRECTIONS:
===========
Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce (below).

MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7 minutes until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time. Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more vegetable broth or water. Serve over sausages, whole grains, or vegetables.

* Source: Karen Iacobbo, in The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias

Home Baked Beans

Servings: 1 recipe

Ingredients:

1 pound White beans
1 medium Chopped onion
2 teaspoon Vinegar
1 teaspoon Prepared mustard
1 teaspoon Salt
1/3 cub Brown sugar
½ cub Tomato juice
¼ cub Ketchup
¼ cub Shortening

Preparation:

Soak beans overnight. Drain.

Place in large pot. Add onion, vinegar, mustard. Add salt and sugar. To the pot add tomato juice and ketchup. Add a touch of ginger and a little savoury if desired. The shortening is very important for tender juicy beans. Cook in a slow oven at no more than 250 for 8 hours.

My note: I think I'd try it without the shortening just the same :)

"Veggie Life" recipe archive Submitted by sarazing@vianet.on.ca Typed by Lisa Greenwood

Honey-Glazed Onions

Servings: 15 servings

Ingredients:

FILLING:
10 medium Onions, sweet variety
1 cub Seasoned breadcrumbs
1 cub Corn kernels
1 cub Zucchini, diced
1 cub Grated carrots
1 cub Beets, diced
1 cub Water

GLAZE:
½ cub Honey
3 tablespoon Dijon mustard
2 tablespoon Balsamic vinegar
2 teaspoon Paprika (Which?)*
½ teaspoon Ground ginger
1 ½ teaspoon Salt
1 teaspoon Pepper

Preparation:

Preheat oven to 350F. Peel onion, slice in halfon the equator.
Remove centres leaving a bowl in the onion halves.

FILLING: In a bowl, stir together ½ c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base.

GLAZE: In a separate bowl, whisk together the glaze ingredients.
Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes.

Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown.

* The recipe doesn't state which paprika, but I would opt for the sweeter Hungarian variety.

"Vegetarian Times" December, 1993

Honey-Mint Lemonade

Servings: 4 servings

Ingredients:

2 cub Water
½ cub Honey
4 Sprigs fresh mint
1 cub Fresh lemon juice
Sugar
Ice

Preparation:

Combine water & honey in saucepan and bring to boil over high heat.

Remove from heat. Add mint and let cool. Pour liquid through strainer into pitcher and discard mint. Add lemon juice. Taste and add sugar to desired sweetness. Chill. To serve, fill glasses with ice and pour in lemonade.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

Hot and Sour Soup

Servings: 6 servings

Ingredients:

8 Dried chinese mushrooms
8 cub Vegetable stock
8 slice Ginger, peeled
½ Lime, peeled & sliced thin
4 tablespoon Lime juice
1 tablespoon Lemon juice
2 tablespoon Soy sauce
2 Chilies
1 pound Firm tofu, cut into chunks
Cilantro, chopped

Preparation:

Rinse the mushrooms, put them in a small saucepan and cover with water. Bring them to a boil on high heat and swish the mushrooms to remove excess dirt. Discard the water. Rinse. Once again, cover the mushrooms and bring them to a boil, covered. Let sit 1 hour. Then drain, remove tough stems, squeeze out excess water and slice or cut in half. Bring the stock to a boil in a large saucepan on high heat, add the ginger and lime slices and cook for 2-3 minutes. Lower the heat and add the lime and lemon juice, soy sauce and chilies. Simmer for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes.
Taste to check the balance of hot, sour and salt -- none should overwhelm the other -- and add more chilies, lime juice or soya sauce as needed.

Serve garnished with chopped cilantro. Have a side dish of extra sliced chilies for those who like it hot. Keeps a few days refrigerated but it is best served fresh.

Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan

Hot Barbecued Aubergine with Fresh Chive Vinaigrette

Servings: 1 recipe

Ingredients:

2 medium Aubergines sliced into l/2" rounds
5 tablespoon Olive oil
1 tablespoon Balsamic vinegar
2 each Garlic cloves, crushed
Salt & pepper
2 tablespoon Chopped fresh chives

Preparation:

Lightly salt the aubergine slices and leave to stand for 30 minutes to draw out the bitter juices.

Meanwhile combine the oil, vinegar, garlic and seasoning and blend thoroughly.

Rinse the aubergine slices and dry them thoroughly on kitchen paper.
Place in a large bowl, add half the vinaigrette and toss thoroughly.

Place on the barbecue turning regularly until golden brown on each side. Brush with extra vinaigrette as necessary.

When cooked, remove the aubergine slices from the barbecue and toss with any remaining dressing. Sprinkle with the chopped chives and serve immediately.

Judi MacDonald & Kate Bell, "The Vegetarian", (Summer 1993)

Hot Curried Rice

Servings: 4 servings

Ingredients:

¼ cub Ghee
2 medium Yellow onions, thinly sliced
¾ teaspoon Ginger, thinly sliced
3 each Green chiles, seeded & halved
1 each Bay leaf
2 cub Mixed vegetables, cut into bite-sized pieces
2 cub Basmati rice
½ teaspoon Turmeric
½ teaspoon Cayenne
½ teaspoon Garam masala
1 ¼ teaspoon Cumin, ground
1 ¼ teaspoon Coriander, ground
2 teaspoon Salt
3 cub Vegetable stock

Preparation:

Heat ghee in a large pot & fry onionns until they are lightly browned.
Add ginger, chiles, bay leaf & vegetables & cook, stirring for about 2 minutes. Add the rice, turmeric, cayenne, garam masala, cumin, coriander & salt. Stir in the stock & bring to a boil, allow to boil hard for 2 minutes. Reduce heat & simmer for 12 to 15 minutes.
Remove from heat & let stand for 10 minutes. Fluff rice with a fork & serve.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Hot Potato Salad

Servings: 4 servings

Ingredients:

3 pound Potatoes
½ cub Olive oil
1 teaspoon Dill seeds
½ cub Chopped celery
¼ cub Chopped parsley
3/16 cub Vinegar
3/16 cub Honey
Salt & pepper

Preparation:

Chop the potatoes into bite-sized cubes & boil till just soft. Saute all other ingredients except vinegar & honey. The celery should be just tender. Drain potatoes & add saute mixture. Pour over honey & vinegar, mix gently & serve.

King & Scott, "Food for Thought"

Hot Rough Tomato Soup

Servings: 6 servings

Ingredients:

3 large Ripe tomatoes
2 tablespoon Ghee
1 large Onion, coarsely chopped
1 small Potato, cubed
¾ cub Tomato paste
7 ½ cub Vegetable stock
1 pinch Thyme
2 small Dried red chilies, chopped
6 Whole cloves
12 Peppercorns
3 Bay leaves
Salt

Preparation:

Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes.

Adapted from Ismail Merchant's "Indian Cuisine"

Imam Bayaldi (Eggplant Stuffed With Aromatics)

Servings: 5 servings

Ingredients:

2 ½ pound Eggplants
Salt
3 medium Onions, peeled and sliced
½ cub Water
5 tablespoon Olive oil
5 each Fresh tomatoes, peeled & sliced
½ cub Parsley, chopped
4 each Garlic cloves, sliced
Pepper
1 pinch Granulated sugar
Fresh parsley for garnish

Preparation:

Wash the eggplants, cut off the stem end if using large ones and cut in half lengthwise. With the tip of a sharp knife, make at least 3 lengthwise slashes on the cut sides of the eggplants, being careful not to pierce the skin on the opposite side. Sprinkle with salt and let stand for 30 minutes. Rinse with cold water, dry, and invert to drain.

Meanwhile, put the onions in a small pan with the ½ cup water and simmer a few minutes. Drain and discard the water or save for soup.

In a medium frying pan, heat 2 tablespoons of the oil and saute the onions until soft, then put approximately a third of them in the bottom of a buttered casserole large enough to accomodate all the eggplants. Set 4 to 5 tomato slices over the onions in the casserole and add the rest of the tomatoes to the onion remaining in the frying pan. Saute onions and tomatoes for 10 minutes, then stir in all but 2 tablespoons of the parsley and remove from the heat. Set the eggplants into the casserole, tuck a slice of garlic into each eggplant slash, and stuff the slashes with the filling, allowing some to cover the top of the eggplant. Season lightly with salt, pepper, and a pinch of sugar, then dribble the remaining oil and chopped parsley over the eggplants. Cover the casserole with a lid or aluminum foil and bake in a moderate oven (350 F) for 30 to 40 minutes, until fork-tender, removing the cover during the last 10 minutes, to allow the sauce to thicken. Garnish with parsley and serve warm.

Note: This is excellent as a first course of a subsequently light meal topped with fresh fruit and Turkish coffee.

If you wish, you may leave the eggplants whole, slash one side and remove some of the pulp with a small spoon. This pulp is then sauteed with the filing and stuffed into the eggplant, a very attractive method for the smaller eggplants. As you might suspect, both variations may also be prepared on top of the stove.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.

Typed for you by Karen Mintzias

Imam Fainted

Servings: 4 servings

Ingredients:

1 ¼ pound Japanese eggplants
½ cub Olive oil
2 cub Finely chopped onions
6 large Garlic cloves, sliced
1 cub Ripe tomatoes, diced
½ cub Freshly chopped parsley
¼ teaspoon Salt
1 teaspoon Sugar
Water

Preparation:

Cut off stem of eggplants &, using a vegetable peeler, peel stripes off the skin. Fry eggplants in 3 tb olive oil over medium heat, turning frequently till they are golden brown. Drain well. Slit eggplants open along one side, but don't slit all the way through.

Add remaining oil into skillet, saute onion & garlic till they are limp. Add tomato & saute a further 2 minutes. Add parsley, salt & sugar. Remove from heat. Fill eggplant to heaping. Make sauce up to ¼ cup by adding more water if necessary. Pour into pan. Cover & cook over very low heat for 45 minutes to 1 hour. Add more hot water during cooking if necessary. Serve cold with lemon juice as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Indian Spiced Tomato Soup

Servings: 8 servings

Ingredients:

SPICING:
2 tablespoon Olive oil
⅛ teaspoon Asafetida
½ teaspoon Black mustard seed
3 each Dried red chiles, crushed
12 each Peppercorns, crushed
6 each Cloves, whole, crushed
½ teaspoon Cumin powder
1 teaspoon Coriander powder
¼ teaspoon Turmeric
3 each Bay leaves

VEGETABLES:
28 ounce Tomatoes
½ cub Tofu
3 tablespoon Tomato paste
3 cub Stock
Salt

Preparation:

Heat oil & add spices in order, stirring once after each addition.
Lower heat & let the spices saute for a couple of minutes.

In a blender, puree the tomatoes with the tofu until smooth. Add to the cooking spices. Stir in the tomato paste & the stock. Cover & bring to a boil. Stir well to prevent burning & simmer gently for 5 minutes. Add salt & serve hot.

Recipe by Mark Satterly

Indian Style Potato Soup

Servings: 1 recipe

Ingredients:

1 tablespoon Vegetable oil
1 pinch Asafetida
½ teaspoon Cumin seeds
4 medium Potatoes, peeled & diced
1 medium Tomato, diced
¼ teaspoon Turmeric
1 teaspoon Salt
1 each Red chile pepper, crushed
6 cub Light stock or water
Cilantro, for garnish

Preparation:

Heat oil in a large soup pot. When hot, stir in the asafetida & immediately afterwards add the cumin seeds. When the cumin seeds begin to sizzle, add the potatoes, tomato, turmeric, salt & chile.
Stir & continue to fry for a couple of minutes.

Add the stock or water, stir, bring to a boil, cover & simmer gently until the potatoes are very soft, 30 to 45 minutes. Turn off the heat & carefully mash the potatoes into the stock with the back of a slotted spoon. Garnish with cilantro & serve.

Recipe by Mark Satterly

Indonesian Vegetable Salad

Servings: 6 servings

Ingredients:

1 cub Cubed, firm tofu (½-in.cubes
2 Stalks celery, cut intojulienne strips
2 Carrots, shredded
2 Italian plum tomatoes, cutinto thin wedges
½ Cucumber, thinly sliced
1 cub Fresh bean sprouts
1 cub Broccoli florets
½ cub Szechuwan Peanut Dressing
Garnish: raisins, toastedsesame seeds, freshwatercress sprigs, orunsalted peanuts, optional

DRESSING:
1/3 cub Peanut butter, smooth orcrunchy
½ cub Hot vegetable stock or hotwater
1 teaspoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Safflower oil
2 Cloves garlic, minced
½ teaspoon Dry crushed red pepper (1teaspoon if you preferspicy flavoring

Preparation:

In a large bowl, gently toss together salad ingredients.

In a small bowl, combine dressing ingredients. Pour over salad and toss again. Top with garnish.

Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving.

Hints:

To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands.

For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality "complete" protein.

From _The 15-Minute Vegetarian Gourmet_ by Paulette Mitchell

DEEANNE at 04:41 EDT

Instant Irish Cream of Potato Soup

Servings: 6 servings

Ingredients:

1 cub Peeled and diced potatoes
1 cub Diced onions
1 cub Diced carrots
2 tablespoon Chopped fresh dill; -OR-...
1 tablespoon -Dried dill
¼ teaspoon Ground white pepper
1 teaspoon Granulated garlic; -OR-...
2 teaspoon -Minced fresh garlic
3 tablespoon Corn oil
4 cub Water
2 ¼ cub Light soy milk
2 tablespoon Vegetable bouillon powder
1 cub Instant mashed potato flakes

Preparation:

In a medium-size saucepan, saute potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes.

Add water, soy milk and bouillon powder.

Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes.

Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg chol, 38 mg calcium

Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Israeli Wheat Berry Stew

Servings: 8 servings

Ingredients:

5 cub Trader Joe's maranara and the rest water
1 ½ cub Great northern beans
1 cub Wheat berries
6 small Potatoes, halved
1 large Onion, sliced
4 each Garlic cloves, minced
5 teaspoon Cumin
3 teaspoon Turmeric
½ teaspoon Black pepper
2 each Green bell peppers

Preparation:

Mix together all ingredients in crockpot. Cook at high 8 to 10 hours.

McDougall Cookbook - Volume 2, Posted by Elisabeth Freeman

Italian Chocolate Nut Cookies

Servings: 1 servings

Ingredients:

½ cub Margarine
2/3 cub Cocoa, unsweetened
2 cub Light brown sugar
½ cub Water
2 ½ cub Wholewheat flour
1 ½ teaspoon Baking powder
2 teaspoon Cinnamon
1 teaspoon Cloves or allspice
1 cub Finely chopped almonds
1 cub Raisins

Preparation:

Preheat oven to 350F.

Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup. Let cool to room temperature.

Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter. Add almonds & raisins.

Form into balls no larger than 1-inch & arrange on cookie sheets.
Bake for 12 to 15 minutes.

Makes 4 dozen.

Nava Atlas, "Vegetarian Celebrations"

Jam Cookies

Servings: 13 cookies

Ingredients:

¾ cub Rolled oats
1 ½ cub Wholewheat flour
¼ cub Oil
½ cub Maple syrup, or other liquid sweetener
1 teaspoon Vanilla extract
1 dash Almond extract
Raspberry or other fruit jam as needed

Preparation:

Place the oats in a blender & grind until you have a flour. Place in a mixing bowl with the remaining ingredients. Mix well. If the mixture seems too wet, add a little more flour. You want a dough that is stiff enough to hold together when you place it on a cookie sheet.

Divide the dough into 13 portions. Roll each portion in your hands into a ball & place on a lightly oiled cookie sheet. Press down so that the cookie dough is flattened & make a thumb imprint in the centre of each cookie. Fill the indentation with jam (raspberry is my favourite for this, but any flavour could be used).

Bake in a preheated oven at 350F for 20 minutes or until the cookies are cooked through & lightly browned. Cool on wire racks.

Recipe by Mark Satterly

Japanese Eggplant with Sesame-Ginger Glaze

Servings: 4 servings

Ingredients:

1 tablespoon Rice-wine or cider vinegar
1 tablespoon Soy sauce
1 tablespoon Hoisin sauce (optional)
3 tablespoon Toasted sesame oil
1 tablespoon Sugar
2 tablespoon Minced fresh ginger
3 each Garlic cloves, minced
8 small Japanese eggplant (4 oz ea.) halved lengthwise
2 tablespoon Oil
Salt
Freshly ground black pepper
2 each Scallions, minced

Preparation:

Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame oil, sugar, ginger and garlic in a small bowl. Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste.
Prepare barbecue grill (medium heat). Place eggplant, cut side down, on grill and let cook 5 minutes. Turn eggplant and brush with glaze; continue cooking until eggplant is very soft. Transfer eggplant to serving platter and drizzle with more glaze. Sprinkle with minced scallions and serve.

Adapted by Karen Mintzias, from a recipe in: "Fine Cooking" (August/September 1995)

Jhal Alu

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
½ teaspoon Black mustard seeds
¼ teaspoon Fenugreek seeds
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
½ teaspoon Salt
1 dash Cayenne
1 ½ pound Potatoes, cooked & cubed
¼ cub Coconut, flaked
1 tablespoon Cilantro, chopped

Preparation:

Heat oil in a skillet over medium-low heat. Add mustard seeds. As soon as they start to pop, add fenugreek, ginger, chile & turmeric.
Stir-fry for 1 minute. Having a lid handy will be useful in preventing the mustard seeds from flying out of the skillet.

Add salt, cayenne & potatoes & fry for a minute or so, stirring constantly. Turn heat to low. Add coconut & cilantro & mix well.
Remove from heat & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Jim's Orange Marmalade

Servings: 6 servings

Ingredients:

2 pound Seville oranges (about 5)
1 Lemon
6 cub Water
7 ½ cub Sugar

Preparation:

combine oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours. DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into pan. Put shells to one side. Bring pan to a boil and boil hard 5 minutes. Strain through damp cheese cloth in a seive. Gather ends and squeeze out remaining juice. You should have 6 cups. Make up any difference with water. Return liquid to pan. Remove all white pith from skins. Cut skins in fine strips (or as desired) and add to pan with sugar. Place over low heat and stir to dissolve sugar. Bring to boil. Boil hard, stirring occasionally to prevent scorching. Boil hard til jell point is reached, between 60 and 90 minutes depending on natural fruit pectin available. Jell point test. Chill some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small amount of hot marmalade on chilled plate and chill for 2 minutes. Run finger through marmelade on plate. If surface wrinkles, it has reached jelling point. If still syrupy, continue boiling.
Repeat test at 5 minute intervals til jell point is reached. Remove pan from stove and stir for 5 minutes, skimming off any foam. Ladle into sterilized jars, leaving ½ inch head space. Seal as you like.

Recipe by Helen Peagram

Jolof Rice

Servings: 8 servings

Ingredients:

1 cub Dried black-eyed peas
2 medium Eggplants
1 teaspoon Salt
1 ½ tablespoon Canola oil
2 large Onions, chopped
3 teaspoon Chopped fresh ginger
2 Jalapeno peppers, roasted, stems & seeds removed & chopped
1 Whole garlic clove
2 Garlic cloves, minced
1 Green bell pepper, chopped
4 large Tomatoes, chopped
1 ½ tablespoon Tomato paste
2 teaspoon Cayenne
2 teaspoon Curry powder
Hot pepper to taste, option
1 pound Carrots, chopped
1 ½ cub Long grain brown rice
½ pound Green beans, cut into thirds

Preparation:

Soak peas overnight (Mark's note, soaking black-eyed peas before cooking is unnecessary). Simmer in fresh water for 15 minutes.
Drain & reserve cooking water. Slice eggplant into rounds ½" thick & place in a colander. Sprinkle with salt & let stand 5 minutes.

Heat oil in casserole. Brown eggplant with 1 tb chopped onions, 1 tb chopped ginger, 1 jalapeno, whole garlic & bell pepper for 5 minutes.
Remove eggplant & set aside. Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder & pepper sauce. Simmer for 10 minutes. Add peas, carrots & rice.
Simmer 5 minutes more. Add green beans, eggplant & simmer another 15 minutes. (Mark's note: 15 minutes for brown rice is far too short a time, allow a good 20 minutes before adding the green beans & eggplant).

"Vegetarian Times" December, 1993

K.d. Lang's Indonesian Salad with Spicy Peanut Dressing

Servings: 6 servings

Ingredients:

FOR THE SALAD:
3 tablespoon Vegetable oil
Salt to taste
1 pound Firm tofu; patted dry and cut into ¼" cubes
2 small Potatoes; boiled cut into bite-size wedges
½ pound Fresh spinach; cleaned steamed, and chopped
½ small Head green cabbage; shredded and lightly steamed
½ pound Mung bean sprouts washed thoroughly

FOR THE DRESSING:
4 Garlic cloves
¼ cub Roasted peanuts
5 teaspoon Soy sauce or tamari
3 tablespoon Lime or lemon juice
4 teaspoon Brown sugar
¼ teaspoon Cayenne pepper
2 tablespoon Water

Preparation:

Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel.

Arrange the bean curd, potatoes, spinach, and cabbage on individual plates.

Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water.

Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately.

Preparation time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by: Karen Mintzias

Kale & Potato Soup

Servings: 4 servings

Ingredients:

7 cub Water
1 large Bunch kale
1 ¼ pound Red potatoes
Salt
2 Bay leaves
3 tablespoon Virgin olive oil
1 medium Red or yellow onion diced into ½" squares
6 Garlic cloves; sliced
½ teaspoon Red pepper flakes
Freshly ground pepper
Finely chopped parsley for garnish

Preparation:

Heat water in large pan. Meanwhile, with sharp knife, remove stems of ruffled kale leaves. Chop stems into 1-inch long pieces and add them to the water. Cut leaves into pieces about 2-inch square, wash well and set aside. Scrub and peel potatoes and add peels to heating water along with ½ teaspoon salt and 1 bay leaf. When water boils, lower heat and let it simmer while you assemble remaining ingredients. Cut peeled potatoes into pieces about ½-inch square. Heat oil in soup pot, add onion, garlic, red pepper flakes and remaining bay leaf.
Cook over medium-high heat 3 or 4 minutes, stirring frequently, then season with salt. Stir in potatoes and 1 cup strained simmering stock. Cover and cook slowly 5 minutes. Add kale, cover again and steam until leaves are wilted, stirring once or twice. Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer slowly, covered, until potatoes are soft, about 30 minutes. Use back of wooden spoon to break up potatoes by pressing them against sides of pot or puree 1 or 2 cups soup in blender and return it to pot to make unifying background for other elements. Taste soup and season to taste with salt and generous grinding of pepper. If possible, set soup aside 1 hour to allow flavors to merge and develop even further, then serve with light sprinkling of parsley.

Deborah Madison,"Prodigy Guest Chefs Cookbook"

Kalter Kartoffelsalat (cold Potato Salad)

Servings: 6 servings

Ingredients:

6 large Potatoes
Boiling water
½ teaspoon Salt
1 medium Onion, minced
3 tablespoon Vinegar
½ teaspoon Mustard
1 teaspoon Sugar
2 teaspoon Dillseed

Preparation:

* Potatoes should be peeled and quartered.

In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving ¾ cup of potato water. Dice potatoes. Add oil and minced onion; toss gently. In small saucepan bring the ¾ cup potato water to a boil; pour over potatoes and onion. Keep at room temperature for 2 to 3 hours. Stir in vinegar, mustard, sugar, and dillseed. Potato salad will be creamy. Serve at room temperature.

"International Creative Cookbooks"

Kasha Soup

Servings: 5 servings

Ingredients:

1 piece kombu
4 cub Water
1 cub Diced onions
½ cub Diced carrots
½ cub Shredded green cabbage
½ cub Diced potatoes
½ cub Sliced mushrooms
1 tablespoon Plain sesame oil
2 teaspoon Garlic powder
1 teaspoon Dried basil
½ cub Kasha
½ cub Frozen lima beans
½ cub Sauerkraut; pressed dry
1 ½ teaspoon Miso

Preparation:

Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water.

Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.

Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.

Remove ¼ cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.

Simmer until beans and kasha are cooked, about 8 minutes. Serve hot.

Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium

HINT: for more intense flavor, increase miso to 2-¼ teaspoons.

Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Kashmiri Stir-Fry

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
1 large Eggplant cut into long, thin slices
1 Head broccoli cut into bite-size pieces
1 teaspoon Salt
1 pinch Asafetida
¼ teaspoon Cayenne pepper
¼ teaspoon Paprika
4 tablespoon Water (or less)

Preparation:

Heat the oil in a wok or frying pan over high heat. Add the eggplant and fry until lightly browned. Remove the eggplant and place on a paper towel to soak up excess oil.

Fry the broccoli in the same pan for 3 minutes. Add the salt and asafetida, and continue frying. Add the cayenne pepper, paprika, and cooked eggplant and stir until well mixed.

Add 2 to 4 tablespoons of the water, lower the heat, and cook, covered, until broccoli is tender and everything is heated through, about 5 to 7 minutes.

Serve over rice.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typos by: Karen Mintzias

Kevin and Linda Nealon's Delicious And Simple Chili

Servings: 8 servings

Ingredients:

1 tablespoon Olive oil
1 large Onion; diced
½ Green bell pepper; chopped
3 can Crushed tomatoes (28-oz ea.)
2 can Dark red kidney beans (40-oz each), drained
3 tablespoon Chili powder (or to taste)
1 teaspoon Salt
1 tablespoon Sugar (optional)

Preparation:

Heat the oilve oil in a very large frying pan or Dutch oven over medium heat. Saute the onions and pepper until tender, about 5 to 7 minutes.

Add the remaining ingredients and bring the mixture to a boil. Lower the heat and simmer, covered, for 1 hour.

Preparation time: 10 minutes
Cooking time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Key Lime Shamrock Torte

Servings: 6 servings

Ingredients:

2 package Firm silken tofu
¾ cub Brown rice syrup
½ cub Honey
¾ cub Lime juice
1 tablespoon Agar powder
4 tablespoon Arrowroot
2 tablespoon Corn oil
1 Carob cake, see recipe
2 Kiwi fruits

GLAZE:
1 teaspoon Agar powder
½ cub Water
½ cub Brown rice syrup
2 drop Mint extract

Preparation:

Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot & corn oil until smooth. Transfer to a double boiler & heat till the mixture thickens. It should reach the consistency of heavy cream.
Set aside to cool.

Split the carob cake into 2 layers (you'll need only 1 layer). Line a 9-inch cake pan with a sheet of plastic wrap. Place one layer of cake in the bottom of the pan & refrigerate while the filling is cooling.

When the filling is cool, pour it into the cake & refrigerate until the filling sets completely (about 2 hours).

Peel the kiwi fruit, cut it into thin slices & fan out the slices over the entire torte. Glaze if desired by pouring a thin layer of still warm glaze over the cool cake. Refrigerate the cake again for 10 minutes before cutting it.

To serve, remove the cake from the pan by lifting out on the plastic wrap.

GLAZE: In a small pot, dissolve the agar in the water. Add brown rice syrup & mint extract. Bring to a simmer & remove from heat. Allow to cool slightly.

Ron Pickarski, "Friendly Foods"

Kidney Bean Spread

Servings: 1 recipe

Ingredients:

1 ½ cub Kidney beans, cooked
1 each Garlic clove
½ teaspoon Cumin seeds
½ teaspoon Tabasco sauce
½ tablespoon Cider vinegar
2 tablespoon Water
2 tablespoon Fresh cilantro or parsley

Preparation:

Place all the ingredients in a food processor or blender and process until smooth.
"The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Kouloura

Servings: 1 loaf

Ingredients:

3 cub Plain flour
1 package Active dry yeast
½ cub Warm water
½ cub Warm soymilk (water may be substitued)
1 teaspoon Salt
2 teaspoon Sugar
2 tablespoon Oil
Sesame seeds

Preparation:

Dissolve yeast in warm water. Mix in remaining ingredients except sesame seeds, using more or less flour, as necessary, to form a workable dough.

Knead dough until smooth; shape into a ball and place in an oiled bowl. Cover and let rise in warm place until doubled in bulk. Punch down and turn out onto a floured surface to shape. Form dough into a thick rope about 20 inches in length, slightly tapered at each end.
Place rope in the shape of a ring on a greased baking sheet, overlapping and tucking under ends. Cover and let rise again.

Preheat oven to 375 F. (190 C.). Brush bread with water and sprinkle with sesame seeds. Bake until bread is golden brown, about 30 minutes.

Variation - Elioti (Olive Bread):

Prepare 1 quantity of Kouloura dough, as directed above. During first rising, saute 1 medium onion in 1 tablespoon olive oil until transparent. Lightly smash 1 cup of Greek black olives with a wooden mallet or knife handle to split; remove pits from olives. Mix olives and onions together and let cool.

After punching down dough, turn onto a floured surface and roll out to form a rectangle about ½ inch thick. Cover rectangle with onion and olive mixture, leaving a border around edges. Starting at one long end, roll up dough and shape into a loaf. Press edges closed.

Place loaf on a greased baking sheet and slash diagonally in three or four places. Cover and let rise again until double in size. Bake in a preheated 375 F. (190 C.) oven about 35-40 minutes.

Adapted by Karen Mintzias, from "The Complete Middle East Cookbook" by Tess
Mallos

Kumquats in Brown Sugar and Vanilla Bean Syrup

Servings: 3 quarts

Ingredients:

4 cub Whole kumquats (25-30)
2 cub Water
1 cub Sugar
1 cub Brown sugar, firmly packed
1 each Vanilla bean halved lengthwise

Preparation:

By cooking kumquats down with sugar and vanilla, the bitterness is removed from the rind and they become a tantalizing garnish or topping for sweet or savory dishes.

Place the kumquats in a large saucepan and add water to cover. Bring to a full boil and, when foam begins to form on the surface, reduce the heat to medium. Continue to cook for 10 min more. Drain the kumquats and set aside.

In the same saucepan over a high heat, bring the water to a gentle boil. Add the sugars, reduce the heat to medium, and stir constantly until the sugars have dissolved, about 3 min. Add the kumquats and vanilla bean and bring to a full boil. Reduce the heat to low and cook uncovered, stirring occasionally until the kumquats are transparent and soft, about 1 hour. Many of the kumquats will have burst and their skins will appear transparent.

Spoon the kumquats and syrup into a clean jar, let cool, cover, and refrigerate. They will keep, refrigerated, for up to 2 weeks.

"Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 60

Kumror Bhate

Servings: 4 servings

Ingredients:

2 tablespoon Mustard oil
½ teaspoon Black mustard seeds
1 teaspoon Green chile, seeded & minced
½ teaspoon Turmeric
2 cub Butternut squash, cooked & mashed
½ teaspoon Salt
3 tablespoon Lime juice
Rice, cooked
Green chile, slivered

Preparation:

Heat oil over low heat & fry the mustard seeds. As soon as the seds start to pop, add chile & turmeric. Stir a few times. Add squash & salt. Fry for 2 minutes, stirring often. Remove from heat. Blend in lime juice. Serve a small amount over plain boiled rice garnished with slivered green chiles.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Kumror Ghanto

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
1 each Bay leaf
1 each Dried red chile
¼ teaspoon Kalonji seeds
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
4 cub Butternut squash, cubed
½ teaspoon Salt
½ teaspoon Sugar
¼ cub Water
1 teaspoon Black mustard seeds, ground to a powder & mixed with
2 teaspoon Water, let stand for 30 mins
¼ cub Coconut, shredded

Preparation:

Heat oil over medium-low heat in a skillet. Fry bay leaf & red chile until the chile blackens. Fry kalonji seeds for a few seconds. Add green chile, turmeric & stir a few times. Stir in butternut squash, salt, sugar & water.

Simmer, covered, for 10 minutes. Add mustard paste & stir gently to mix with the sauce. Simmer, covered, until the vegetables are tender, but not mushy. Carefully stir in the coconut. Remove from heat & scattr cialntro on top.

Bharti Kirchner, "The Healthy Cuisine of Indian: Recipes from the Bengal Region"

Labra

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
1 ½ teaspoon Sugar
1 each Bay leaf
¼ teaspoon Five spice powder
3 tablespoon Ginger, minced
½ teaspoon Turmeric
2 teaspoon Cumin, ground
¾ teaspoon Salt
¾ cub Tomatoes, chopped
½ cub Water
½ pound Potatoes, cubed
1 ¼ cub Sweet potato, peeled & cubed
2 cub Cauliflower, cut into floret
1 cub Green beans, sliced
2 cub Eggplant, cubed
3 tablespoon Red chile paste
¼ cub Green peas, cooked
½ teaspoon Garam masala

Preparation:

Heat oil & add sugar. Fry for a few seconds. Lower heat & add bay leaf & five spice. Cook for a few seconds. Add ginger, turmeric, cumin & salt. Stir & add the tomatoes & water. Add potatoes, sweet potatoes & cover & simmer for 15 minutes.

Add cauliflower, beans, eggplant & red chile paste. Simmer, covered, for 10 minutes. Reduce heat again & uncover & simmer for a further 10 minutes. Sprinkle hot water over the vegetables if they start to stick but be careful because you want a thick sauce that clings to the vegetables.

Stir in the peas & simmer, covered, until the vegetables are all cooked right through. Remove from heat & blend in the garam masala.
Sprinkle with cilantro & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Lal Saaker Ghanto (Red Chard & Eggplant)

Servings: 4 servings

Ingredients:

8 cub Red chard, coarsely chopped
2 tablespoon Vegetable oil
1 each Dried red chile
¼ teaspoon Five spice powder
1 cub Onions, finely chopped
1 teaspoon Green chile, seeded & minced
¼ teaspoon Turmeric
½ teaspoon Salt
1 teaspoon Sugar
1 cub Water
3 ½ cub Eggplant, cubed
¼ teaspoon Garam masala
Onion rings, to garnish

Preparation:

Steam chard & then puree in a blender. Set aside.

Heat oil in a skillet over medium low heat. Fry red chile until it darkens. Add five spice powder & fry until the spices start to crackle. Add onion & fry until it is a rich brown, stir constantly.
Add green chile, turmeric, salt & sugar. Add water & bring to a boil. Add eggplant & lower the heat slightly. Cover & simmer until the eggplant is soft.

Add pureed chard. Uncover & cook for a minute or so to heat the mixture right through. Stir all the time. Remove from heat & blend in the garam masala. Garnish with onion rings & serve immediately.

Excellent with pigeon peas & bread.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Layered Dinner

Servings: 8 servings

Ingredients:

6 each Potatoes, sliced
1 large Onion, sliced
2 each Carrots, sliced
1 each Green bell pepper, sliced
1 each Zucchini, sliced
1 cub Corn, frozen or fresh
1 cub Peas, frozen or fresh

OPTIONAL VEGETABLES:
Mushrooms
Broccoli
Green beans

SAUCE:
2 ½ cub Tomato sauce
¼ cub Tamari
1 teaspoon Thyme
1 teaspoon Dry mustard
1 teaspoon Basil
2 teaspoon Chili powder
½ teaspoon Cinnamon
⅛ teaspoon Sage
2 tablespoon Parsley flakes

Preparation:

Layer vegetables in large casserole in order given.

Mix together ingredients for sauce and pour over vegetables.

Cook six hours at high or 12 at low.

Source: McDougall Plan, Posted by Elisabeth Freeman

Leeks in Olive Oil

Servings: 4 servings

Ingredients:

2 pound Leeks
1/3 cub Extra virgin olive oil
2 small Carrots, halved & slced
2 tablespoon Uncooked rice
1 ½ teaspoon Sugar
¾ teaspoon Salt
Juice of half lemon
1 ½ cub Water

Preparation:

Trim leeks. Remove a few of the outer layers. Slice ¾" thick, discard tough green leaves. Wash well in several changes of water.

In a heavy skillet, heat olive oil. Stir in leeks & carrots. Cover & cook very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover & simmer for 30 minutes, checking the liquid. Add more water if necessary. When fully cooked, it should be very moist but not watery. Serve cold with lemon juice.

Serve as part of a buffet including other vegetable dishes.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Leeks in Red Wine

Servings: 6 servings

Ingredients:

2 tablespoon Olive oil
3 pound Small leeks, cleaned & trimmed
1 cub Dry red wine
½ cub Vegetable broth

Preparation:

Heat oil in a large skillet: the skillet must be large enough to hold the leeks in a single layer. Add leeks & saute until lightly browned on all sides, about 5 minutes. Add a little wine or broth if they stick.

Add the remaining wine & broth & bring to a boil. Cover, reduce heat & simer for 10 minutes, turning the leeks once during this time.

Transfer leeks to a serving dish. Cook sauce a few minutes more to reduce & then pour over the leeks & serve. This is good hot, tepid or cold.

"Vegetarian Gourmet" Winter, 1995

Leeks Vinaigrette

Servings: 6 servings

Ingredients:

3 pound Small leeks, cleaned & trimmed
1 tablespoon White wine vinegar
2 tablespoon Dry white wine
2 tablespoon Olive oil
1 teaspoon Dijon
½ cub Parsley, chopped
Salt & pepper, to taste

Preparation:

Cook leeks in boiling water for about 10 minutes. Drain & arrange in a serving dish.

Whisk together the remaining ingredients in a large bowl. Pour over the leeks, turning them gently in the dish until they are well coated. Allow to stand for a few minutes before serving. This dish tastes best if served at room temperature.

"Vegetarian Gourmet" Winter, 1995

Leesa's Inspired Cold Potato Salad

Servings: 1 recipe

Ingredients:

1 pound Small new potatoes, unpeeled
1 each Lime, halved
Salt & pepper
Ground serrano chile
Jalapeno chiles, sliced

Preparation:

Place the potatoes in a pot of water & bring to a boil. If the potatoes are quite small, leave whole, if larger you may need to halve or quarter them, but do not make them too small. Simmer potatoes until they are cooked through, but do not overcook them.
Remove from heat, drain & plunge into cold water to stop them cooking. Chil lightly in the refrigerator.

When ready to serve, slice the potatoes fairly thickly. Sprinkle with salt & pepper & generously spray with the juice of ½ a lime, use a whole lime if they are small. Sprinkle with serrano chile powder (this is available from Mexican or Spanish style supermarkets & imparts a more smoky flavour than ground red chiles) & garnish with jalapenoes. Serve as part of a salad buffet.

This is an excellent dish to take on a picnic. Prepare it at the picnic, just cook the potatoes before you go & serve as part of a salad.

Recipe by Mark Satterly

Lemon Cashew Rice (Nibu Daar Pullao)

Servings: 4 servings

Ingredients:

1 cub Basmati rice (uncooked)
1 teaspoon Black mustard seeds
2 tablespoon Canola oil
½ teaspoon Split urad dal
½ cub Cashew pieces
2 cub Water or vegetable broth
1/3 cub Fresh lemon juice
¼ teaspoon Sea salt
¼ cub Chopped fresh cilantro

Preparation:

Place rice in a strainer and rinse with cool water until water runs clear.
Set aside.

In a large saucepan, saute mustard seeds in oil until they begin to pop.

Add urad dal and saute until dal turns golden brown, about 2 minutes.

Add rice and cashews. Saute for 2 minutes over medium heat.

Stir in water, lemon juice and salt.

Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and let sit for 5 minutes.

Fluff with a fork, garnish with cilantro and serve.

Per serving: 248 cal, 6 g prot, 313 mg sod, 30 g carb, 12 g fat, 0 mg chol, 63 mg calcium

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Lemon Poppy Seed Cake

Servings: 1 servings

Ingredients:

¾ cub Poppy seeds
1/3 cub Lemon juice
¾ cub Apple juice
¾ cub Canola oil
¾ cub Maple syrup
3 cub Whole wheat pastry flour
1 ½ teaspoon Baking soda
¾ teaspoon Salt

Preparation:

Mix dry ingredients. Mix wet ingredients. Fold gently together.
Pour into greased and flour 9x13 pan. Bake in preheated 350 oven for ½ hour or until toothpick comes clean.

Brett's note: This is a light, not too sweet lemon cake with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is, or frost for a richer experience.

"Veggie Life" archive Submitted by Brett Garrett (bgarrett@UCSD.EDU) Typed by Lisa Greenwood

Lemony Leek & Mushroom Soup

Servings: 8 servings

Ingredients:

STOCK:
7 cub Water
1 cub Chopped onion
2 Leeks, green parts only
4 Parsley sprigs
1 large Celery stalk, chopped
2 Vegetable bouillon cubes

SOUP:
2 tablespoon Olive oil
4 large Leeks, chopped, white & light green parts only
2 medium Turnips, peeled & diced
1 large Celery stalk, diced
2 Bay leaves
14 ½ ounce Can tomatoes, chopped
12 ounce White mushrooms, sliced
Juice of 1 lemon
Salt & pepper to taste
3 tablespoon Freshly minced parsley
3 tablespoon Freshly minced dill
Matzo farfel, optional

Preparation:

Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using.

Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat.

Allow soup to stand for several hours or cool & refrigerate overnight.
Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired.

Nava Atlas, "Vegetarian Celebrations"

Lentil and Potato Stew with Spiced Oil

Servings: 6 servings

Ingredients:

6 cub Water
1 ½ cub Lentils
1 each Red bell pepper, cubed
2 medium Potatoes, cubed
2 each Carrots, sliced
1 large Spanish onion, chopped
2 each Celery stalks, cubed
¼ cub Soy sauce
½ teaspoon Pepper
1 each Bay leaf

SPICED OIL:
2 tablespoon Olive oil
1 teaspoon Ginger, ground
1 teaspoon Turmeric
1 teaspoon Cumin, roasted

Preparation:

1. Combine the water, lentils, bell pepper, potatoes, carrots, onion, celery, soy sauce, pepper, and bay leaf in a large pot. Cover and bring to a boil; reduce the heat and simmer for 45 minutes.

2. Meanwhile, warm the oil in a small saucepan over low heat, 1-2 minutes. Remove from the heat and add the ginger, turmeric, and cumin. Stir and set aside

3. When the stew is cooked. add the spiced oil. SEason with salt and additional pepper if needed. Remove the bay leaf. Serve hot.

Can be refrigerated for up to 3 days.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Lentil and Sweet Pepper Salad

Servings: 4 servings

Ingredients:

1 Red bell peppers
1 Yellow bell pepper
1 Orange bell pepper
1 ¼ cub Green lentils; washed
3 cub Water
1 small Onion; peeled
1 Garlic clove; peeled
1 small Red chili pepper seeded & finely chopped
1 small Red onion; thinly sliced
½ cub Dried apricots thinly sliced
Salt
Freshly ground black pepper

DRESSING:
¼ cub Extra-virgin olive oil
1 Lemon; juiced
2 Garlic cloves; crushed
1 tablespoon Chopped fresh coriander
1 tablespoon Chopped fresh parsley
2 teaspoon Ground cumin
Salt
Freshly ground black pepper

Preparation:

Heat the broiler. Broil the peppers until charred and blistered on all sides. Tie in a plastic bag or place in a covered dish and let cool to loosen skins.

Put the lentils, water, onion, and garlic into a 2-quart saucepan. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender but still a little crunchy. Drain and place in a large bowl.

Meanwhile, make the dressing. Blend the oil, lemon juice, garlic, coriander, parsley, and cumin, and season with salt and pepper. Drain the lentils, discard the onion and garlic, and place the lentils in a large bowl. Stir in the dressing and set aside.

Peel and seed the bell peppers over a bowl to catch any juices, slice the flesh thinly, and reserve. Pour any juices into the lentils and leave to cool completely.

Stir the bell peppers, chili peppers, onion, apricot slices, and salt and pepper to taste into the lentils and serve at once.

Serves 4-6

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias

Lentil Loaf with Italian Tomato Sauce

Servings: 6 servings

Ingredients:

LOAF:
1 each Onion, diced
2 tablespoon Oil
½ cub Wheatgerm
2 ½ cub Lentils, cooked
½ cub Breadcrumbs
½ cub Walnuts, ground
½ teaspoon Sage
2 tablespoon Nutritional yeast
¾ cub Vegetable stock

SAUCE:
12 ounce Can tomato sauce
12 ounce Can whole tomatoes, chopped
1 tablespoon Basil, chopped
1 tablespoon Oregano, chopped
½ cub Mushrooms, chopped

Preparation:

LOAF: Preheat oven to 350F. Lightly oil a loaf pan or ring mould.
Set aside.

Saute onion in oil in a large skillet, until soft. Mix in the remaining loaf ingredients. Transfer to the prepared loaf pan. Bake until browned, about 40 minutes.

SAUCE: Combine all ingredients in a saucepan & simmer together for 15 minutes.

Unmould loaf onto a plate & cover with about 1 c of the sauce. Slice the loaf & serve the remaining sauce for guests to add as they desire.

"Vegetarian Gourmet" Winter, 1995

Lentil Potato Burgers

Servings: 10 burgers

Ingredients:

½ cub Chopped yellow onion
½ cub Chopped celery
¼ cub Water
2 cub Lentils, cooked & mashed
2 cub Potatoes, mashed
1 cub Whole wheat bread crumbs
1 teaspoon Parsley
1 ½ teaspoon Sage
1 teaspoon Thyme
½ teaspoon Marjoram
¼ teaspoon Rosemary
⅛ teaspoon Black pepper

Preparation:

Preheat the oven 350F.

Saute the onion and celery in water about 10 mins. Combine in a bowl with the remaining ingredients and mix well. Form into patties and place on a nonstick baking sheet.

Bake 20 mins, then turn and bake an additional 20 mins.

Serve hot on toasted whole wheat burger buns.
"The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Lentil Roll-ups

Servings: 33 servings

Ingredients:

1 cub Cooked Laird lentils
1 tablespoon Onion, finely chopped
¼ teaspoon Oregano, crumbled
¼ teaspoon Thyme, crumbled
⅛ teaspoon Black pepper
1 cl Garlic, minced
1 pound Pkg phyllo pastry
2 tablespoon Canola oil

Preparation:

Puree the cooked lentils. Add onion, and spices. Mix well. Preheat the oven to 325 F. Cut individual phyllo pastry sheets into 6"x8" pieces and brush with oil. Spread 1 tsp filling along one end of pastry sheet and roll over once. Turn in pastry edges and roll up like a cigar. Repeat. Place filled pastries on a non-stick baking sheet and bake at 325 for 15-20 min until golden brown.

"Discover the Pulse Potential" by the Saskatchewan Pulse Crop Development Board. Posted by Jim Weller.

Lentil Stew

Servings: 6 servings

Ingredients:

1 each Yellow onion, chopped
2 each Celery stalks, sliced
2 each Garlic cloves, minced
1 each Green pepper, chopped
6 cub Water
1 cub Barley
1 cub Dry lentils
1 each Carrot, shredded
2 cub Tomato sauce
2 tablespoon Cider vinegar
2 tablespoon Soy sauce
1 teaspoon Basil
½ cub Marjoram
Freshly ground black pepper

Preparation:

Saute the onion, celery, and green pepper in a small amount of water until softened. Add the 6c water and the barley and lentils. Bring to a boil, reduce heat, stir, cover, and cook 30 mins. Add the remaining ingredients, stir, cover and cook 30 mins. If serving over potatoes or rice, serve immediately. If serving by itself, let sit 10 mins, the stew will thicken as it sits.
"The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Lentil-Enriched Tabbouleh

Servings: 6 servings

Ingredients:

SALAD:
1 cub Green lentils
2 cub Water
1 cub Bulgur
1 ¼ cub Boiling water

SEASONINGS:
¼ cub Olive oil
1/3 cub Lemon juice
3 medium Garlic cloves, minced
Salt & pepper
2 teaspoon Mint
2 teaspoon Dillweed
½ cub Parsley, minced
2 drop Tabasco sauce

VEGETABLES:
2 each Scallions, chopped
1 small White onion, minced
1 large Tomato, diced

GARNISH:
Lemon wedges

Preparation:

Sort & rinse lentils. Add water & cook for 30 minutes. You want to ensure that the lentils are cooked through, but don't overcook them otherwise they will become mushy. Drain & set aside.

While the lentils are cooking, add the boiling water to the bulgur & fluff with a fork. Let sit until the water has all been absorbed.
This will take about 20 minutes, fluff occasionally.

Combine the bulgur with the seasonings. Mix well & add the lentils when they have cooked to the desired consistency. Again, ensure that the ingredients have been well combined. Cover tightly & refrigerate. Serve garnished with lemon wedges.

Recipe by Mark Satterly

Lentil-Nut Loaf

Servings: 4 servings

Ingredients:

1 cub Lentils, washed
2 cub Water
1 large Onion, chopped
1 cub Mushrooms, chopped
2 tablespoon Oil
1 cub Nuts, ground
1 cub Breadcrumbs
1 tablespoon Lemon juice
1 tablespoon Soy sauce
Salt & pepper
1 tablespoon Mixed herbs

Preparation:

Cook lentils in water till soft (½ hour). Saute onions & mushrooms in oil till soft. Mix with remaining ingredients. Place in a greased baking pan & bake at 350F for 30 minutes. Garnish with parsley.

Toronto Vegetarian Association

Lentil-Rice Roast with Cashew Gravy

Servings: 14 servings

Ingredients:

1 ½ cub Lentils
1 ½ cub Millet
1 ½ cub Brown rice
9 cub Water
1 cub Bread crumbs
½ cub Rolled oats
½ cub Cashews; finely ground
¼ cub Vegetable oil
3 tablespoon Onion powder
1 ½ tablespoon Crumbled sage
½ teaspoon Celery seed
Salt; to taste
Garlic powder (optional)

CASHEW GRAVY:
2 cub Water
½ cub Cashews
2 tablespoon Cornstarch
2 tablespoon Onion powder
½ teaspoon Salt

Preparation:

Pick over the lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour.

Preheat the oven to 350 degrees F. Lightly oil two 8-½ x 4-½ inch loaf pans.

Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pans and bake for 1 hour, or until lightly brown and the top is dry to the touch.

Make gravy. Place ingredient in a blender and liquify. In a medium saute pan over medium heat, heat the gravy, stirring constantly, until thick. Add more water if the gravy becomes too thick. Keep warm.

Serves 12 to 16
Preparation time: 1-½ hours
Baking time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Light Sabayon

Servings: 12 servings

Ingredients:

1 cub Cream sherry (optional*)
10 ½ ounce Extra firm silken tofu
½ cub Liquid Fruitsource (R)
2 tablespoon Canola oil
1 teaspoon Vanilla extract

Preparation:

Try this variation of a French sauce as a topping on pancakes.

DIRECTIONS
==========
Heat sherry over medium heat until reduced by half.

Remove from heat and blend in remaining ingredients.

Serve warm.

Makes 3 cups

Per ¼ cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg chol, 59 mg calcium

HINT: *If not using sherry, increase Fruitsource by ¼ cup and heat all ingredients until warm.

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

Lightened Maple Syrup

Servings: 36 servings

Ingredients:

4 cub Pure maple syrup
5 ½ cub Water
6 tablespoon Kuzu or cornstarch

Preparation:

In a 3-quart saucepan, mix maple syrup with 4-½ cups water and bring to a simmer.

In a small bowl, mix remaining one cup of water with kuzu.

Remove syrup from heat and vigorously whisk kuzu mixture into syrup.

Return mixture to heat and simmer for about 5 minutes to thicken.

Serve warm or at room temperature. Refrigerate unused portion.

makes 9 cups

Per ¼ cup: 93 cal, 23 g prot, 5 g sod, 1 g carb, 0 g fat, 0 mg chol, 10 mg calcium

HINT: Arrowroot should not replace kuzu in this recipe because it may produce a gelatinous effect.

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

Lima Bean and Fennel Stew

Servings: 4 servings

Ingredients:

1 cub Dried lima beansWater for soaking, plus
4 cub Water for cooking
3 medium Potatoes
2 large Carrots
1 large Onion; diced
2 tablespoon Olive oil
¼ teaspoon Fennel seed
½ teaspoon Thyme
½ teaspoon Marjoram
2 Garlic cloves finely chopped
2 tablespoon Water
½ cub Dry white wine
4 ounce Mushrooms; thinly sliced
1 small Bulb fennel; diced
1 Bay leaf
1 tablespoon Tamari
1 tablespoon Lemon juice

Preparation:

Pick over and wash lima beans, and soak them in water to cover at least 6 hours or overnight. Drain off the soaking water and place the limas in a large stewpot with fresh water. Bring to a boil, then lower the heat and simmer gently for 1 hour.

Scrub the potatoes and carrots. Cut the potatoes in ½-inch dice. Cut the carrots in half lengthwise, then crosswise into ¼-inch slices. Add the potatoes and carrots to the limas. While they are cooking, saute the onion in 1 tablespoon of oil until golden brown.

Crush the fennel seed lightly in a mortar and add it along with the thyme, marjoram, garlic, and 2 tablespoons of water to the onion. Cook over low heat for 3 minutes to blend the flavors. Add the wine and simmer until the liquid is reduced a little. Scrape the onion mixture into the bean mixture and return the skillet to the burner. Saute the mushrooms in the remaining tablespoon oil until they turn golden around the edges. Add the mushrooms to the stew, adding more water if necessary to keep the stew from sticking.

Add the diced fennel bulb, bay leaf, and tamari, and simmer about 10 minutes or until the fennel bulb is just tender. Add the lemon and serve immediately.

Source: Jennifer Stein Barker, Canyon City Oregon The Herbal Companion, October/November 1993
Typed for you by Karen Mintzias

Lima Bean and Leek Soup

Servings: 8 servings

Ingredients:

8 cub Water
¼ cub Lentils
½ cub Lima Beans
¼ cub Wild rice
1 large Leek
¼ cub Tomato sauce
4 dash Hot sauce
Soy sauce

Preparation:

Bring the water to a boil in a soup pot and add lentils; simmer covered ½ hr or more. Add the lima beans and cook another ½ hour.
Add the rice and cook another 20 min. Add the chopped green portions of a large or 2 medium well washed leek[s] [They are sandy and there is always sand trapped in the outer leaves] and simmer 10 min. Add the sliced white portion of the leek and the remaining ingredients.
Simmer 15 min and serve.

Recipe by Jim Weller

Linda McCartney's Avocado and Green Chili Soup

Servings: 4 servings

Ingredients:

2 Ripe avocados
3 cub Soy milk
4 ounce Canned green chilies
1 medium Onion; chopped
Salt and pepper; to taste
2 tablespoon Lemon juice
2 tablespoon Dry sherry

FOR GARNISH:
Chopped chilies -OR-
Fresh parsley

Preparation:

Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender. Add the remaining ingredients except garnish to the blender and puree until evenly smooth. Pour the mixture into a serving bowl, garnish, nad serve immediately.

Preparation time: 10 minutes

Source: Home Cooking - by Linda McCartney and Peter Cox Typed for you by Karen Mintzias

Linguine with Mushrooms

Servings: 4 servings

Ingredients:

1 pound Shiitake mushrooms, cleaned
& sliced
6 tablespoon Olive oil
1 each Garlic clove, minced
½ teaspoon Hot red pepper flakes
Salt & pepper, to taste
2 tablespoon Parsley, chopped
¾ pound Linguine

Preparation:

Cook mushrooms in olive oil over low heat for 10 minutes. Add garlic, red pepper flakes, salt & pepper. Cook, stirring for 5 minutes over low heat. Cover and cook for 15 minutes longer. Add parsley and mix.
Meanwhile, bring water to boil in large kettle. Boil linguine until aldente. Drain linguine, add sauce and mix. Sprinkle with extra parsley.

Recipe from Anne Marie Chiappetta's Kitchen.

Louisiana-Stuffed Potatoes

Servings: 6 servings

Ingredients:

6 large Potatoes, prepared for baking

STUFFING:
1 cub Green onions, thinly sliced
4 each Garlic cloves, minced
½ cub Celery, chopped
8 ounce Mushrooms, sliced
2 tablespoon Olive oil
¼ cub Dry white wine
2 cub Tomatoes, chopped
¼ cub Black olives, sliced
2 tablespoon Capers
2 tablespoon Basil, chopped
Hot pepper sauce, to taste
¼ cub Parsley, chopped

Preparation:

Preheat oven to 425F. Prick potatoes with a fork & place in oven & bake until done, about 45 minutes.

STUFFING: Saute green onions, garlic, celery & mushrooms in the oil over medium heat until tender crisp, about 5 minutes. Add wine, reduce heat, cover & simmer for 3 minutes. Add tomatoes, capers & basil & simmer for a further 10 minutes, stir in the hot sauce.

Scoop out the potatoes leaving only a good thick shell. Mix the potato with the stuffing & stuff into the waiting shells. Divide the filling evenly. Return to the oven & bake for another 10 minutes.
Serve garnished with parsley.

Adapted from "Vegetarian Gourmet" Spring, 1995

Low-Cal French Dressing

Servings: 1 servings

Ingredients:

1 cub Canned tomatoes
¼ teaspoon Onion powder
2 tablespoon Lemon juice
1 teaspoon Sweetener
¼ cub Cooked rice or pasta
⅛ teaspoon Celery salt
⅛ teaspoon Salt
⅛ teaspoon Garlic powder
⅛ teaspoon Basil

Preparation:

Blend all ingredients till smooth. Keep refrigerated.

JoAnn Rachor, "Of These Ye May Freely Eat"

Luchi (Crisp Fried Bread)

Servings: 20 luchis

Ingredients:

1 cub All-purpose flour
1 pinch Salt
2 tablespoon Ghee
2 tablespoon Water
Oil for deep-fat frying

Preparation:

Sift together the flour & salt. Mix in the ghee & add then add just enough water to make a stiff dough. Knead very well for 10 to 15 minutes. Divide the dough into 20 balls, cover & set aside for 20 minutes.

Roll out each ball on an unfloured board into small, flat, thin circles. If the dough is stiff, try lightly greasing the rolling pin.
Roll each luchi as thinly as possible. If you make puri, roll them out thinner than you would when making puri.

Heat 2 or 3 inches of oil in a skillet or wok until it is very hot.
Drop the luchi into the hot oil & press down lightly with the back of a spoon. They will puff up exactly like puri. Drain & serve immediately.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Macaroni Salad

Servings: 1 recipe

Ingredients:

SALAD INGREDIENTS:
2 cub Elbow macaroni
½ cub Green bell pepper, diced
1 each Green onion, sliced
½ cub Green peas, blanched
1 tablespoon Dijon
½ teaspoon Basil
1 tablespoon Parsley
½ teaspoon Marjoram
2 each Garlic cloves, minced
1 dash Tabasco
Salt & pepper

SAUCE:
¼ cub Cashews
1 cub Soy milk
1 ½ tablespoon Cornstarch
1 tablespoon Lemon juice

Preparation:

SALAD: Cook macaroni until al dente. Drain & run under cold water to stop it cooking. If you prefer a softer pasta, cook it for longer.

In a large bowl, combine the cooked pasta with the vegetables, herbs & spices. Mix well & set aside.

SAUCE: In a blender or food processor, grind the cashews until they are a powder, but be careful not to over-process otherwise you will end up with a nut butter. Add the remaining sauce ingredients & blend to combine.

Pour as much of the sauce as you require over the macaroni & vegetables & mix. Chill well before serving.

NOTE: I think that you might get a thicker sauce if you wanted by cooking the sauce ingredients first. Heat a touch of olive oil, add some cornstarch & slowly beat in soy milk. Then follow the procedure as above. Alternatively, add ¼ c of tofu after you have ground the nuts.

Any unused sauce will keep in the refrigerator.

Recipe by Mark Satterly

Magnificent Mushroom Soup

Servings: 2 servings

Ingredients:

2 cub Mushrooms, chopped
1 small Onion, chopped
2 ½ tablespoon Oil
½ cub Cashew pieces, ground
1 cub Stock
1 Vegetable bouillon cube
Sea salt, to taste
Cayenne pepper
1 dash Sea kelp
¼ cub Cashew pieces, whole

Preparation:

Saute 1 cup of the mushrooms with 1 ½ Tbsp oil until tender. Blend the sauteed vegetables with the ground cashew pieces, water, bouillon cubes, sea salt, cayenne pepper and sea kelp. Heat the remaining oil and saute the whole cashew pieces and the remaining 1 cup mushrooms until tender. Add this to the blended mixture and bring just to a boil on low to medium heat. Simmer everything for 10-20 minutes until hot throughout and the flavours mingle. "This is an exquisite soup and one of my personal favorites." Keeps several days in the refrigerator.

Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan

Make-Ahead Lemonade Base and Fruit Variations

Servings: 1 servings

Ingredients:

2 ½ cub Water
1 ¼ cub Sugar
½ teaspoon Finely shredded lemon peel
1 ¼ cub Lemon juice

Preparation:

For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes.

Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry lemonade slush or the Tropical Lemon Iced Tea. Makes about 5 cups of lemonade base.

LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon taste--): For each serving, place 1 or 2 small scoops lemon sherbet in a tall glass. Pour ½ cup carbonated water over the sherbet.
Sprinkle with fresh raspberries or blueberries, if desired. Serve immediately. (187 calories)

STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each serving, in a blender container combine ½ cup fresh or frozen unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar.

Blend till smooth. With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. Garnish slush with a fresh strawberry half, if desired. Serve immediately. (198 calories)

"Better Homes and Gardens", July 1993 Posted by Cate Vanicek

Mandalay Green Beans

Servings: 4 servings

Ingredients:

1 pound Green beans; ends trimmed
1 tablespoon Olive oil
1 large Garlic clove; minced
2 teaspoon Jalapeno; seeded and minced
2 teaspoon Freshly grated ginger
½ teaspoon Ground cumin seed
½ Orange; zest of
2/3 cub Fresh orange juice
1 ½ tablespoon Lemon juice
1 tablespoon Whole grain mustard
Salt and pepper; to taste

Preparation:

Bring a large pot of lightly salted water to a boil. Add green beans and cook only until tender crisp, about 3 to 5 minutes. Drain beans and plunge immediately into ice water to stop cooking action. Drain and cut into 1" pieces.

In a large skillet, heat oil. Add garlic, jalapeno and ginger and saute, stirring, for 2 to 3 minutes. Add cumin seed and cook 1 minute longer. Stir in orange zest, orange and lemon juices and mustard. Add beans and stir until just heated through. Salt and pepper.

Recipe developed by Renee Shepherd and Fran Raboff. From 1996 "Shepherd's Garden Seeds" catalog. Pg. 6. Electronic format by Cathy Harned.

Mango and Grapes With Lime and Coconut

Servings: 4 servings

Ingredients:

2 each Ripe mangos, peeled & cut into bite-sized chunks
1 cub Seedless red grapes
¼ cub Sweetened shredded coconut
1 tablespoon Fresh lime juice
1 tablespoon Maple syrup

Preparation:

Put all ingredients into a medium-size bowl and toss gently to mix.
Serve right away.

"Woman's Day" 9/19/95. Posted by Elizabeth Wood.

Mango Chutney

Servings: 3 cups

Ingredients:

1 pound Mango, unripened, peeled & sliced
1 dash Salt
1 pinch Turmeric
1 ¼ cub Sugar
1 ¼ teaspoon Vegetable oil
1 pinch Fennel seeds
2 each Red chiles
1 ¼ teaspoon Ginger, finely chopped
¼ pound Plums, seeded & chopped
2 ½ tablespoon White vinegar

Preparation:

Sprinkle salt & turmeric on sliced mango & set aside for 3 hours.
Combine mango & sugar in a saucepan & cook, covered, over a low heat, until the mango is tender, about 15 minutes. Do not be tempted to add any liquid.

In a small skillet, heat vegetable oil. When hot, add fennel & fry for 2 seconds. Add chiles, ginger & plums & cook, stirring, for a couple of minutes. Mix in with the mango mixture & continue to cook over very low heat, for 30 minutes or until the plums are tender.
Mix in vinegar & remove from the heat. Set aside to cool.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Mango-Date Chutney

Servings: 7 cups

Ingredients:

3 large Mangoes
3 cub Sugar
3 cub White vinegar
1 each 3" piece ginger, grated
1 each Garlic clove, chopped
4 each Serrano chiles
2 each Cinnamon sticks
1 cub Dates, chopped
1 cub Golden raisins
1 teaspoon Salt

Preparation:

Peel the mangoes, cut off the flesh and dice into 1-inch pieces.

Combine the sugar and vinegar in a large saucepan and bring to a boil. Add the mangoes and the remaining ingredients to the sugar mixture and bring to a boil. Reduce the heat to a medium simmer and cook uncovered for 45 minutes to 1 hour, or until the mixture has reduced a little and is thickened. Remove the cinnamon.

Ladle into warm jars cleaned by the dishwasher method, leaving ¼-inch space for expansion. Secure with lids washed and heated according to directions. Place warm jars in boiling water in large stock pot or canner, being sure water covers the tops by about 2 inches. Boil 10 minutes.

Remove from the water and set on board or towel to cool. Store in cool place until ready to label and deliver.

"Dallas Morning News", Food section 19 July 1995, Posted by Paul MacGregor

Maple Leaf Chili

Servings: 6 servings

Ingredients:

2 each Garlic cloves, minced
4 each Onions, chopped
1 tablespoon Oil
1 tablespoon Chili powder
2 teaspoon Cumin, ground
¼ teaspoon Cinnamon
3 tablespoon Basil, chopped
1 tablespoon Oregano, chopped
1 tablespoon Marjoram, chopped
¼ teaspoon Cayenne
1 cub Celery, chopped
1 ½ cub Green bell pepper, chopped
4 cub Tomatoes, crushed
½ cub Unsalted peanuts, toasted
4 cub Kidney beans, cooked
1 tablespoon Molasses
Salt & pepper

Preparation:

Saute garlic & onions in oil in a large skillet. Stir in the chili powder, herbs & spices. Let cook for a few minutes longer.

Stir in the celery, bell pepper & tomatoes. Simmer for 15 minutes.
Coarsely chop the peanuts & stir in with the remaining ingredients.
Simmer gently for 20 to 30 minutes. Serve hot.

"Vegetarian Gourmet" Winter, 1995

Maple Pecan Mincemeat Pie

Servings: 8 servings

Ingredients:

MINCEMEAT FILLING:
4 ounce Tempeh
2 each Apples, peeled, cored, diced
½ cub Raisins
½ cub Currants
½ cub Dates, chopped
1/3 cub Pecans, chopped
½ cub Maple syrup
½ cub Orange juice
1 tablespoon Orange peel, grated
1 teaspoon Cinnamon
½ teaspoon Mace

PIE CRUST:
1 2/3 cub Wholewheat pastry flour
¼ cub Oil
¼ cub Orange juice

Preparation:

FILLING: Steam tempeh for 20 minutes, then either shred or dice finely. Stir into the remaining ingredients in a large saucepan.
Bring to a simmer & cook for 10 minutes, stirring occasionally.
Remove from heat & set aside to cool.

CRUST: Pre-heat oven to 400F. Combine all the pie crust ingredients until a soft dough is formed. Add more juice if necessary. Divide into 2 pieces, one slightly larger than the other. Place larger ball of dough onto a lightly floured surface & roll into a 9" circle.
Place into an 8" pie plate.

Spoon filling into the pie crust. Roll out remaining ball of dough & place on top of the filling. Seal & crimp the edges. Bake for 10 minutes & then reduce the heat to 325F & bake until the crust is lightly browned, about 30 minutes. Cool & serve.

"Vegetarian Gourmet", Winter 1995

Maple Rum Rice Creme With Chocolate Sauce

Servings: 6 servings

Ingredients:

MAPLE RICE CREME:
1 cub Short grain rice
2 ½ cub Water
2 cub Soy milk or rice milk
½ cub Maple syrup
1 teaspoon Vanilla
2 tablespoon Dark rum

CHOCOLATE SAUCE:
½ cub Dutch processed or regular cocoa
1 cub Water
½ cub Honey (up to ¾ c)
1 teaspoon Vanilla

Preparation:

CREME: In a large pot, cook rice with water, soy or rice milk & maple syrup, covered, for about 1 ¼ hours or until the rice is fairly mushy & most of the liquid has been absorbed. Puree cooked mixture with vanilla & rum till absolutely smooth. Transfer to a bowl, cover tightly & chill for several hours.

CHOCOLATE SAUCE: Combine all ingredients in a heavy pot & mix well with a whisk. Bring to a boil, reduce heat, simmering gently for 15 to 20 minutes, stirring often, until the sauce has thickened & reduced to 1 cup. Allow to cool completely. Serve with the Creme.

"Vegetarian Times", December, 1993

Maple Tarragon Sweet Potatoes

Servings: 8 servings

Ingredients:

4 pound Sweet potatoes, peeled & sliced
1/3 cub Maple syrup
¼ cub Oil
¼ cub Orange juice
¼ teaspoon Cinnamon
½ teaspoon Salt
2 teaspoon Tarragon

Preparation:

Preheat oven to 350F. Lightly oil a shallow casserole dish. Arrange sweet potato slices on overlapping rows in the dish.

In a small bowl, combine the maple syrup, oil, orange juice, cinnamon and salt. Pour this evenly over the potatoes. Sprinkle the top with tarragon.

Cover & bake until easily pierced with a fork, but the potatoes ought to be still firm. This should take about 30 minutes. Uncover & bake until glazed and golden around the edges, about another 25 minutes.

"Vegetarian Gourmet" Fall 1995

Marinata de Ciuperci (Marinated Mushrooms)

Servings: 1 recipe

Ingredients:

2 pound Button mushrooms
1 cub Oil
Salt, to taste
2 cub Vinegar
2 each Bay leaves
Peppercorns, to taste

Preparation:

Wash mushrooms well and cut off tips of stems. Place on a cloth to dry. Heat oil to boiling, add mushrooms and saute for about 15 min or until tender. Place mushrooms in half quart or quart jars. Add salt, about 1 ts to a quart jar. Add bay leaves and peppercorns to vinegar and bring to a boil. Simmer for about ten more minutes. Pour hot vinegar over mushrooms and seal jars.

Recipe Posted by Mike

Marinated Black-Eyed Peas

Servings: 6 servings

Ingredients:

2 cub Cooked black-eyed peas
1 medium Red bell pepper, cut into 1" strips
2 Minced scallions
3 tablespoon Minced fresh parsley
3 tablespoon Olive oil
Juice of 1 lemon
1 Garlic clove, crushed
Salt & pepper
Dark green lettuce leaves

Preparation:

Combine all the ingredients except the lettuce in a mixing bowl.
Cover & let stand in the fridge for an hour or so. Stir occasionally. Before serving, remove garlic. Line a shallow serving bowl with lettuce leaves & top with the pea mixture.

This recipe is better if prepared a day ahead. For real good luck, drop some coins into it before serving.

Nava Atlas, "Vegetarian Celebrations"

Marinated Eggplant

Servings: 4 servings

Ingredients:

2 pound Eggplant, chopped
¼ cub Vegetable stock
2 each Tomatoes, chopped
2 tablespoon Tomato paste
1 each Onion, chopped
2 each Garlic cloves, minced
½ cub Celery, finely chopped
2 tablespoon Red wine vinegar
¼ teaspoon Black pepper
¼ teaspoon Fennel seeds
1 tablespoon Capers, chopped finely
1 each Tomato, chopped
2 tablespoon Parsley, chopped

Preparation:

Sprinkle the chopped eggplant with salt to draw out the excess moisture, this will intensify its flavour. Drain in a colander for 20 minutes. rinse thoroughly & set aside.

Heat stock in a very large skillet over medium heat for 1 minute.
Add the tomatoes, tomato paste, onion, garlic & celery & continue to heat for another 5 minutes.

Add the eggplant, red wine vinegar, pepper, fennel & capers. Cover & simmer for 20 minutes or until the eggplant is tender. Mix in the last chopped tomato. Cover & refrigerate for at least 1 hour. Serve garnished with parsley.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Marinated Roast Peppers

Servings: 4 servings

Ingredients:

6 Green bell peppers
3 Garlic cloves, mashed
½ cub Vinegar
Salt to taste

Preparation:

Cook peppers in a moderate oven or directly over a gas flame. Turn frequently to ensure even cooking on all sides. When the skins are charred & black, they are done. To peel, place peppers immediately into a plastic bag & seal closed, cover with a towel & let stand for 30 minutes. Peel off the skins & rinse in cold water, pat dry. Cut off the tops & remove seeds. Cut lengthwise into 4 or 5 pieces & arrange on a serving dish.

Combine the rest of the ingredients, pour over peppers & refrigerate for several hours. Serve at room temperature.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Mark's Eggless Pancakes

Servings: 4 servings

Ingredients:

1 cub Wholewheat flour
1 cub White flour
3 tablespoon Wheat germ
2 tablespoon Cornstarch
2 tablespoon Baking soda
1 teaspoon Baking soda
Salt, optional
Sugar, optional
Water to mix

Preparation:

Combine all the dry ingredients. Add water, starting with ½ c & beating well. Add enough water till you have the consistency desired. If you prefer thicker batter, add less water, thinner batter, add more water.

Fry in a very lightly oiled skillet till brown, flip & continue to cook the other side.

VARIATION: Substitute the wholewheat flour with millet flour, or buckwheat & omit the wheatgerm.

Recipe by Mark Satterly. Based on an idea from the Toronto Vegetarian Food Fair September, 1993.

Mark's Fried Rice

Servings: 4 servings

Ingredients:

4 cub Cooked rice
1 large Onion, finely chopped
2 Garlic cloves, minced
1 large Carrot, scrubbed & diced
1 medium Green pepper, diced
½ cub Frozen corn &/or peas
1 piece ginger, sliced
½ teaspoon Chili pieces
Soy sauce
Salt & pepper, to taste

Preparation:

Ensure that the rice has been cooked ahead of time & is well cooled.

Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions & garlic & fry for 3 minutes. Add the carrots & stir-fry for 2 minutes.
Add the rest of the vegetables & continue to stir-fry for 2 or 3 minutes. Toss in the chili pieces & ginger root. Cook for a few seconds. Carefully stir in the cold rice. Lower heat & continue to cook, stirring occasionally for 5 minutes. Add enough soy sauce to coat the rice & cook for a further 5 minutes on low heat, stirring often to prevent sticking. Season if desired with salt & pepper.
Serve when heated through.

This goes great with spicy tofu dishes or works well on its own as a main dish in its own right.

If you desire something hotter, add more chili pieces. Use pieces rather than powder because they are hotter.

For a variation, I sometimes toss in a few strips of tofu just before adding the spices.

Recipe by Mark Satterly

Mark's Soda Bread

Servings: 1 loaf

Ingredients:

3 ½ cub White flour
2 teaspoon Soda
1 ½ teaspoon Salt
1 cub Water or soymilk
1/3 cub Vegetable oil
½ teaspoon Lemon juice

Preparation:

Sift together dry ingredients. Add the water/soymilk, oil & lemon juice. Stir until you have a sticky dough. Place in a greased baking pan & press down. Bake at 350F for 1 hour.

Recipe by Mark Satterly

Mark's Version of Falafels

Servings: 1 recipe

Ingredients:

2 cub Chick peas
4 each Garlic cloves, minced
1 small Onion, minced
1 tablespoon Coriander
1 ½ tablespoon Cumin
Several dashes tabasco
3 tablespoon Wholewheat flour
Salt & pepper
¼ cub Parsley, minced
Stock, as needed

Preparation:

Soak chick peas, rinse well, cover with fresh water, bring to a boil & simmer until very tender. Depending on how fresh the chick peas are will determine how long this will take. Give them about 1 ½ hours.
Drain well & set aside to cool.

When cool, place chick peas in food processor bowl & blend until very smooth. If you have a large enough bowl, add the rest of the ingredients, except the stock, & mix in the blender. If the bowl is not large enough, you will have to do this in batches. Then add the ingredients in order, mixing well after each addition. Add a little stock if the mixture appears too dry or looks as if it is not going to hold together very well. Cover & set aside for 30 minutes.

Shape into patties. If the patties do not hold together very well, you may want to add a little more flour, but be careful, you do not want to make them too floury. Place on a lightly oiled baking sheet & gently flatten. This amount should make 15 to 18 patties, so make them a reasonable size. Preheat the oven to 350F. Bake the falafel patties for 5 minutes, remove trays, flip the patties & return to the oven for another 5 minutes. Remove from trays & cool on wire racks.

To serve: Heat some olive oil in a good heavy skillet, you can choose: I use 2 tb of olive oil, or you could deep fry them in a wok.
If using the wok method, crumble one dried red chile into the oil as it is heating. When the oil is hot, fry the falafel patties until golden. Flip & fry the other side. Remove from the oil, drain & serve.

Either serve the falafel as part of a Middle Eastern platter including some baba ganouj, hummus, tabouleh, lettuce, tomatoes, green onions & pita. Or, make up a sauce using tahini & hot sauce, warm a pita bread, slice the top off, spread the tahini paste in the pita, drop in two patties, cover with lettuce, tomatoes & green onions. Either a great snack or a main meal.

Recipe by Mark Satterly

Mashed Potatoes Biablo

Servings: 6 servings

Ingredients:

8 medium Potatoes, peeled
1 cub Soy milk
2 tablespoon Margarine
2 teaspoon Lemon juice
1 tablespoon Dijon
1 teaspoon Turmeric
1 dash Cayenne
2 tablespoon Parsley, chopped

Preparation:

Place potatoes in a large pot, cover with water, lightly salted, & boil until tender. Drain & mash, mixing in enough soy milk to make the potatoes moist & fluffy. Stir in remaining ingredients & serve.

NOTE: Warm the milk to prevent the potaotes becoming heavy & lumpy as you mash them.

"Vegetarian Gourmet" Spring, 1995

Masurir Dal

Servings: 4 servings

Ingredients:

3 cub Water
1 cub Red lentils
¼ teaspoon Turmeric
½ teaspoon Salt
1 teaspoon Sugar
2 tablespoon Vegetable oil
2 each Bay leaves
2 each Dried red chiles
½ teaspoon Kalonji seeds
1 cub Onion, thinly slivered
1 teaspoon Green chile, chopped
1 teaspoon Garam masala
2 tablespoon Lemon juice
1 tablespoon Cilantro, chopped

Preparation:

Bring water to a boil over medium heat & add lentils. Add turmeric & simmer, covered, until the lentils are tender, about 15 minutes.
They are cooked when they easily break when pressed between the thumb & index finger. Add salt & sugar. In a blender, puree until smooth.
Return to the pan & keep warm.

Heat oil in a skillet over medium-low heat. Fry bay leaves & red chiles until the chiles darken. Add kalonji seeds & fry a few seconds more. Add onion & fry until it darkens to a rich brown: do not allow it to burn. If you have the heat nice & low, this should take 15 to 18 minutes. Stir constantly. Stir in the green chile & pour this mixture over the pureed lentils. Simmer for another 2 to 3 minutes.

Remove from the heat. Stir in the garama masala, lemon juice (or lime if you prefer) & cilantro. Garnish with lemon wedges & serve immediately.

Bharti Kirchner "The Healthy Cuisine of India: Recipes from the Bengal Region"

Matar Dal (Yellow Split Pea Dal)

Servings: 4 servings

Ingredients:

1 cub Yellow split peas
2 ½ cub Water
1 teaspoon Salt
1 pinch Turmeric
1 ¼ teaspoon Cumin, ground
2 ½ tablespoon Lemon juice
1 ¼ teaspoon Coriander, ground
¼ teaspoon Cayenne
1 pinch Garlic powder
1 pinch Sugar
¼ cub Ghee
1 pinch Cumin seeds
2 each Red chiles
2 medium Yellow onions, chopped
¾ teaspoon Ginger, grated
1 each Bay leaf
2 ½ tablespoon Tomato paste
1 pinch Paprika

Preparation:

Wash peas & soak in water for 20 minutes. Drain, rinse & cover with fresh water & bring to a boil. Add salt & turmeric & boil hard for 2 minutes removing any scum that forms in that time. Reduce heat, cover & simmer until soft, about 30 minutes. Remove from heat & stir in the cumin, lemon juice, coriander, cayeene, garlic & sugar.

Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay leaf for 5 minutes, stirring frequently. Add tomato paste. Add the dal, stirring all the time. Sprinkle with the paprika & mix well.
Cook over low heat for 15 to 20 minutes & serve.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Matar Dal Shorshe Diyea

Servings: 4 servings

Ingredients:

4 cub Water
1 cub Green split peas
1 each Bay leaf
¼ teaspoon Turmeric
½ teaspoon Salt
1 ½ tablespoon Vegetable oil
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
2 teaspoon Black mustard seeds, ground to a powder & mixed with 4 ts water & allowed to stand for 30 minutes
3 teaspoon Coconut, shredded
Ghee, optional

Preparation:

Bring water to a boil. Lower the heat slightly & add split peas, bay leaf, turmeric & simmer until the peas are tender, about 40 to 45 minutes. You will have to stir occasionally while the dal is cooking to prevent it from sticking to the bottom of the pot. Add salt & keep warm.

Heat oil in a small skillet, fry ginger & chile until the ginger is lightly browned. Add mustard paste & fry for another minute, stirring constantly. Add coconut & stir a couple of times. Remove from heat & pour over the dal. Cover & let stand for 15 minutes. Garnish with cilantro, sprinkle with ghee & serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Matar Kochuri (Fried Bread Stuffed with Peas)

Servings: 12 kochuris

Ingredients:

2 ½ tablespoon Ghee
1 pinch Cumin seeds
1 pinch Asafetida
¾ teaspoon Ginger, grated
1 ½ cub Green peas, boiled & mashed
¼ teaspoon Salt
1 pinch Turmeric
1 pinch Sugar
1 pinch Garlic powder
¼ teaspoon Cayenne
½ teaspoon Cumin, ground & roasted
Luchi dough
Oil for deep-fat fring

Preparation:

Heat the ghee & fry the cumin seeds, asafetida & ginger for a few seconds. Add the amshed peas, salt, turmeric, suagr & garlic. Cook, stirring constantly, for 2 to 3 minutes. Add cayenne, roasted cumin powder & continue to cook for 5 minutes or until all the moisture has evaporated. Remove from the heat & allow to cool. Form into balls about the size of grapes.

Prepare the luchi dough as directed in Luchi recipe. Divide the dough into 12 balls. Press a thumb into the centre of each dough ball to form a cup. Fill this cup with a portion of the pea mixture. Reform into a ball so that the pea mixture is enclosed inside. Flatten the balls & roll very carefully so that the filling remains inside, into circles about 2" to 2 ½" in diameter. Heat oil till hot & fry until the kochuris are light brown, crisp & puffed. Drain & serve immediately.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Melokhia (Egyptian herb soup)

Servings: 6 servings

Ingredients:

125 g Dried melokhia leaves -=OR=-
1 kg Fresh melokhia leaves*
1 ½ l Strong stock
Salt
Black pepper
25 g Olive oil
3 each Garlic cloves, crushed
1 tablespoon Ground coriander
½ teaspoon Cayenne pepper

Preparation:

Crush the dried Melokhia leaves. Put them in a bowl and moisten with a little hot water. Set aside until they swell and double in bulk. If the leaves are not brittle enough to crumble, dry them out in a warm oven for a few minutes. If fresh leaves are being used, wash them thoroughly and cut off the stalks. Spread the leaves out on a clean cloth to dry. Chop them finely.

Put the stock in a large saucepan (you can use any stock, except pork). Season with salt and pepper and bring to the boil. Add the chopped or crumbled leaves and simmer for 10 minutes if the leaves are fresh and for 30 minutes if dry.

Meanwhile, prepare the "Taklia" or garlic sauce. Melt the butter in a small frying-pan. Add the garlic and fry, stirring, until it is golden brown. Add the coriander and cayenne and cook, stirring, for 2 minutes. Add the garlic mixture to the soup, cover the pan, and simmer for 3 minutes, stirring occasionally. Adjust the seasoning and serve.

* "Melokhia is a soup made from an Egyptian herb similar to spinach.
It is one of the national dishes of Egypt. Melokhia leaves are available dried from Greek shops, and occasionally the fresh leaves are available in some markets." If you can't get Melokhia, try this recipe with spinach. Works for me!

Jane Grigson (ed.): "The World Atlas of Food. A Gourmet's Guide to the Great Regional Dishes of the World." Typed by Heiko Ebeling.

Mexican Barley and Bean Soup

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
2 cub Onions; chopped
4 each Garlic cloves
3 tablespoon Jalepenos; minced
1 each Carrot; diced
1 each Turnip; diced
1 ½ teaspoon Cumin
½ teaspoon Coriander
5 cub Stock; or water
1 tablespoon Minced fresh epazote leavesoptional
2 cub Pinto beans; cooked oranasazi beans
2 cub Cooked whole barley
1 teaspoon Lemon juice; to 2t
3 tablespoon Red miso; or salt to taste
½ cub Cilantro; finely chopped

Preparation:

Heat oil and saute onions until clear, about 5 mins. Add garlic, peppers, carrot and turnips and saute until onion is tender. Stir in cumin and coriander and cook, stirring briefly, 2 mins. Add stock or water, and bring to a simmer. Cover and reduce heat to low. Simmer 20-30 mins, until veggies are tender.

Stir in epazote, if using, beans and barley and bring back to a simmer. Cook about 10 mins, until soup lightly thickens. Add lemon juice to taste.

In small bowl, whisk mise and a ladleful of soup broth to make a smooth paste; add to soup. If not using miso, add salt to pot. Stir in cilantro, reserving some for garnish.

*You may substitute black turtle beans for anasazi or pinto; add 1c corn kernals.

"Vegetarian Times" Typed by Lisa Greenwood

Mexican Pie

Servings: 8 servings

Ingredients:

2 tablespoon Water or vegetable oil
1 medium Onion, diced
1 Green bell pepper, chopped
2 cub Frozen corn kernels
1 small Can green chilies, chopped
1 cub Tomato sauce
2 tablespoon Chili powder
Salt and pepper, to taste
4 cub Cooked kidney beans, mashed
1 ½ cub Cornmeal
½ cub Unbleached all-purpose flour
½ teaspoon Baking powder
3 cub Water

Preparation:

Heat the water or oil in a large pot over medium heat and cook the onion for 10 minutes. Add the green pepper, corn, green chilies, tomato sauce, chili powder, and salt and pepper and cook for 5 minutes.

Add the mashed beans and cook 10 minutes more over low heat. Remove from the heat and set aside.

Preheat the oven to 350F.

Combine the cornmeal, flour, baking powder, and water in a large saucepan and cook over medium heat until the mixture thickens, stirring constantly with a wire whisk to keep the cornmeal from lumping. Spread half the cornmeal mixture over the bottom of a nonstick baking dish. Spread the bean mixture over the cornmeal mixture, and then add the remaining cornmeal mixture on top, spreading to cover the beans. Bake for 45 minutes or until the cornbread is golden.

Preparation time: 45 minutes Baking time: 45 minutes

Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias

Mexican Rice with Carrot/Peas

Servings: 6 servings

Ingredients:

1 tablespoon Olive oil
½ cub Onion; chopped
¼ cub Carrot; diced (¼ inch)
2 each Garlic cloves; minced
¾ cub Long grain rice
½ cub Water
½ cub Picante or taco sauce
10 ounce Can diced tomatoes/chilies*
½ cub Green peas
½ cub Diced cooked ham (optional)

Preparation:

*Rotel brand or ChiChi brand

In medium saucepan, heat oil over medium high heat until hot. Saute onion, carrot and garlic three minutes. Add rice; cook and stir one minute. Stir in ½ cup water, picante sauce and the can of diced tomatoes with green chilies. Cover; reduce heat to low. Simmer 20 to 25 minutes or until all liquid is absorbed and rice is tender.
Let stand covered five minutes. Stir in peas. Stir in ham if used.

"ChiChi Cookbook" Posted by Dale & Gail Shipp

Mexican Salsa

Servings: 8 servings

Ingredients:

8 ounce Tomato sauce
2 tablespoon Crushed red chili
½ teaspoon Cumin powder
½ teaspoon Oregano
1 teaspoon Salt
2 Garlic cloves, minced
2 teaspoon Vinegar
½ Lemon, juiced

Preparation:

Combine all ingredients and mix well. Let stand for 3 hours.
Excellent with tacos or as a dip for tortilla chips.

Source Unknown

Millet Oatmeal Bread

Servings: 2 loaves

Ingredients:

1/3 cub Millet
1 cub Water
1 pinch Salt
4 teaspoon Dry yeast
½ cub Sucanat*
2 ½ cub Warm water
3 ¾ cub Wholewheat flour
1 ¼ cub Gluten flour
1 ¾ cub Rolled oats
2 teaspoon Salt
6 tablespoon Sunflower seeds
2 tablespoon Oil

Preparation:

Wash millet, put in a saucepan with 1 c of water & pinch of salt, cover & cook over medium heat until the water is absorbed & millet is soft. Add a little more water if millet needs more cooking.

Dissolve yeast & sucanat in about 1 ¼ c warm water. Let stand till foamy.

In a large bowl, mix together the flours, oats, salt & sunflower seeds. Add oil, warm millet, yeast & remaining warm water. Mix into a stiff dough. If too stiff, add more water, or add more water if too sticky. The dough should be light & spongy. Knead vigorously for 10 minutes.

Divide dough into 2 equal portions. Lightly oil loaf pans, roll our dough & place in pans. Lightly brush the tops of the loaves with oil & let rise in warm place for 30 minutes. Bake at 375F for about 30 minutes or until lightly browned. Lightly oil the crust to tenderize.

Ron Pickarski, "Friendly Foods"

Millet Pilaf

Servings: 1 serving

Ingredients:

1 small Onion
4 teaspoon Vegetable oil
¼ cub Millet
Sea salt to taste
2/3 cub Water
½ cub Slivered almonds
1 small Leek
1 small Zucchini
1 cub Mushrooms
Freshly ground black pepper
¼ teaspoon Ground cinnamon

Preparation:

Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the onion. Saute for about 3 minutes until tender by not brown. Add the millet and cook for another 2 minutes or so, stirring occasionally.
Sprinkle in the salt and pour in the water. Bring to the boil, then lower heat and simmer, covered, for about 20 minutes.

Place the almonds under the grill (broiler) and toast until lightly browned, turning frequently. Set aside.

Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons oil in a frying pan (skillet) or wok and add the vegetables. Stir-fry for about 3 minutes.

Slice the mushrooms thinly and add them to the leek and zucchini. Stir fry for a further 2-3 minutes.

When the millet is tender and the water is absorbed, stir in the vegetables, pepper to taste, and the cinnamon. Cook for a couple of minutes longer, stirring then remove from heat, and stir in almonds.

* Source: The Single Vegan - by Leah Leneman
* Typed for you by Karen Mintzias

Millet Soup

Servings: 6 servings

Ingredients:

3 ½ cub Vegetable stock or bouillon
½ cub Millet
½ small Cauliflower cut into florets
1 medium Carrot; coarsely chopped
1 Celery rib, with leaves sliced
2 Garlic cloves; minced
½ teaspoon Dried rosemary
½ teaspoon Dried thyme
1 teaspoon Dried basil
¼ teaspoon Freshly ground black pepper
1 ½ cub Sliced mushrooms
3 Green onions, with tops finely chopped
2 cub Soy milk
3 tablespoon Tamari
2 tablespoon Nutritional yeast flakes (Optional)

Preparation:

Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.

Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.

Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.

Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Millet Stew

Servings: 6 servings

Ingredients:

1 cub Millet
4 cub Water
2 each Onions, cut in wedges
2 each Potatoes, cut in chunks
2 each Carrots, sliced
1 cub Celery, sliced
½ pound Mushrooms, chopped
2 each Bay leaves
½ teaspoon Basil
½ teaspoon Thyme

Preparation:

Toast millet in dry skillet for about 5 minutes. Stir constantly to prevent burning.

Add all ingredients to crockpot and cook 4 hours at high or 8 hours at
low.

Source: McDougall Cookbook - Volume 1 Posted by Elisabeth Freeman

Minestrone Soup

Servings: 10 servings

Ingredients:

1 tablespoon Olive oil
1 cub Onion, thinly sliced
6 each Garlic cloves, minced
1 cub Carrots, diced
1 cub Celery, diced
2 medium Zucchini, diced
3 cub Cabbage, shredded
2 teaspoon Oregano
1 ½ tablespoon Basil
2 teaspoon Salt
½ teaspoon Black pepper
6 cub Vegetable broth
28 ounce Can tomatoes with juice
1 ½ cub Canned cannelini beans, rinsed & drained
2 cub Water
1 cub Elbow macaroni

Preparation:

Heat oil in a large pot over med heat. Add onion and garlic, and saute until soft. Add carrots and cerely and cook for 5 mins.

Add zucchini, stir well, and cook 2-3 mins.

Add cabbage and cook 5 mins more.

Add oregano, basil, salt, and pepper. Cook 2 more mins. Add broth and tomatoes, lower heat, and cook for 2 to 2 ½ hours, uncovered.

Add canned beans and water. Continue cooking for 15-20 mins.

Cook elbows or ditalini in boiling salted water for 8-10 mins, or until done. Add drained pasta to soup and stir well. Serve.

Susan Powter, "Food" Typed by Lisa Greenwood

Mixed Mustard Pickles

Servings: 9 pints

Ingredients:

1 large Cauliflower
3 large Green peppers
1 large Sweet red pepper
3 cub Small white onions
2 pound Green tomatoes
3 cub Pickling whole cucumbers
1 quart Cucumber slices, unpared, ⅛-inch thick
1 cub Salt
1 quart Cold water
1 ½ quart Vinegar
2 cub Granulated sugar
2 teaspoon Celery seed
¾ cub Unbleached all-purpose flour
¼ pound Dry mustard
1 ½ teaspoon Turmeric
2 cub Cold Water

Preparation:

Wash the cauliflower and break into small flowerettes. Wash, seed and halve the peppers, cutting them into ¼-inch crosswise slices (rings). Pour boiling water over the onions, let stand for 5 minutes, then skin. (pare.) Wash the tomatoes and cut them into eighths. Mix the cauliflower, peppers, onions, tomatoes, whole and sliced cucumbers in a large bowl. Cover with the salt and cold water combined. Let stand for 16 hours, then place the mixture in a large kettle and bring just to a boil, then drain. Meanwhile, heat the vinegar, sugar and celery seed to boiling. Mix the flour and the rest of the ingredients into a paste. Stir into the vinegar mixture, blending well. Add the drained vegetables and cook, uncovered, for 20 minutes, stirring constantly. Turn at once into clean hot sterilized preserve jars and seal at once as the manufacturer directs. Process in a hot water bath according to your conditions.

Source Unknown

Mixed Pickles

Servings: 6 pints

Ingredients:

¾ cub Pickling salt
4 quart Cold water
1 quart Small cucumbers; sliced
2 cub Carrots, sliced
2 cub Celery, sliced
2 cub Small boiling onions
2 each Sweet red peppers, cut into ½" strips
1 small Cauliflower, broken into florets
6 ½ cub Vinegar
2 cub Sugar
1 each Fresh hot red pepper, sliced crosswise
¼ cub Mustard seeds
2 tablespoon Celery seeds

Preparation:

Dissolve salt in water; pour over vegetables in a large crock or plastic container. Cover and let stand in a cool place 12 to 18 hours. Drain well.

Combine vinegar, sugar, hot red pepper, and spices in a 10-quart Dutch oven; bring to a boil, and boil 3 minutes. Add vegetables; reduce heat, and simmer until thoroughly heated.

Pack into hot sterilized jars, leaving ¼-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.

"Southern Living" August, 1981 Posted by Jeff Pruett

Mixed Wild Mushrooms with Grilled Polenta

Servings: 4 servings

Ingredients:

½ cub Dried porcini mushrooms
1 cub Cold water
2 tablespoon Peanut oil
1 cub Leeks, chopped
¾ pound Assorted wild mushrooms cut in large pieces
1 each Recipe Grilled Polenta

SEASONING SAUCE:
2 teaspoon Cornstarch
2 tablespoon Medium-dry sherry
2 ½ tablespoon Soy sauce
1 teaspoon Molasses

Preparation:

1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms. Strain the porcini water through a fine-mesh sieve.

2. Reduce the porcini water over low heat until only 2 tbs remain, about 15 minutes. Let cool.

3. Make the seasoning sauce by dissolving the cornstarch in the sherry. Stir in the reduced porcini water, soy sauce, and molasses.
SEt aside.

4. Heat a wok or large cast-iron skillet over high heat until it smokes, 2-3 minutes. Add the peanut oil, then immediately add the leeks; stir-fry 3-4 minutes.

5. Add the porcini and the wild mushrooms and stir-fry 3-4 minutes more.

6. Stir the seasoning sauce and add it to the wok all at once, continuing to stir until the sauce has thickened and has thoroughly glazed the mixture, about 30 seconds.

7. Broil the Grilled Polenta during the last few minutes the wild mushrooms are cooking. (If necessary the mushrooms can wait a few minutes while you broil the polenta. Put the polenta on a serving plate. Top with the mushroom mix. Serve at once.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Mock Chicken Loaf Florentine with Chickenless Gravy

Servings: 8 servings

Ingredients:

10 ounce Frozen spinach; thawed
2 tablespoon Vegetable oil or water
1 small Onion; finely chopped
2 tablespoon "chicken-flavored" powder (imitation) -OR-...
1 -Vegetable bouillon cube
1 ¾ cub Boiling water
2 cub TVP granules
1 pound Soft tofu
1 cub Gluten flour; -OR-...
¾ cub -Whole wheat flour
1 tablespoon Nutritional yeast flakes
1 ½ teaspoon Salt
1 teaspoon Garlic powder
1 teaspoon Poultry seasoning
½ teaspoon Onion powder
3 tablespoon Vegetable oil

CHICKENLESS GRAVY:
2 cub Boiling water
2 tablespoon Vegetable oil
3 tablespoon Nutritional yeast
1 Vegetable bouillon cube
½ cub Diced fresh mushrooms
½ cub Finely chopped onion
Onion salt; to taste
Unbleached all-purpose flour

Preparation:

Steam the spinach and drain well.

Heat the oil or water in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the imitation chicken-flavored powder or bouillon powder in the boiling water. Add the TVP and let stand for about 10 minutes.

Preheat the oven to 350 degrees F.

Pat the tofu dry, then mash. In a large bowl, combine the TVP mixture, spinach and tofu. Stir in the remaining ingredients and pour the mixture into a lightly greased 8-½ x 4-½-inch loaf pan.
Smooth the top and bake for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil.
Make the gravy. In a large suacpan, simmer all the ingredients except the flour for approximately 5 minutes. Slowly add the flour (tablespoon by tablespoon), whisking after each addition, until desired thickness is reached. Keep warm.

Let loaf stand for 10 mintues, then run a knife around the edges and turn out onto a platter. Serve with gravy.

Preparation time: 45 minutes
Baking time: 45 minutes

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Mock Egg Salad

Servings: 6 servings

Ingredients:

19 ounce Can chick peas, drained
¼ cub Tangy Boiled Dressing recipe
¼ cub Chopped celery
½ teaspoon Basil
¼ teaspoon Curry powder
¼ teaspoon Garlic salt

Preparation:

Coarsely mash chick peas. Combine with dressing and other ingredients. Mix until well blended. Food processor may be used but a coarse texture is more like a real egg salad.

"Choice Cooking", Canadian Diabetes Assoc. 1986

Moong Dal

Servings: 4 servings

Ingredients:

1 ¼ cub Moong dal, roasted
½ cub Water
1 ¼ teaspoon Salt
¼ teaspoon Turmeric
3 tablespoon Ghee
1 pinch Cumin seeds
2 small Bay leaves
2 each Red chiles
2 medium Yellow onions, thinly sliced
1 ¼ teaspoon Ginger, grated
2 ½ tablespoon Raisins
¼ cub Coconut, fresh, chopped
¼ teaspoon Cardamom, ground
¼ teaspoon Garam masala
¼ teaspoon Sugar
4 tablespoon Cilantro, chopped

Preparation:

Wash dal & bring to a boil. Add salt & turmeric, remove any scum that gathers on the surface. Cover & simmer for 20 to 30 minutes, or until tender. (Mark's note: the recipe doesn't say, but I presume that it is calling for split moong beans: whole ones take a whole lot longer to cook than this).

Heat ghee in a large pot & add cumin seeds, bay leaves, chiles, onions & ginger. Fry for 2 minutes, stirring. Add raisins & coconut & mix in the cooked dal. Add the remaining ingredients & simmer over low heat, uncovered, for 15 to 20 minutes. If the resultant dal is too thick, thin it with a little water. It should be conssitency of pea soup.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Moroccan Vegetable Stew with Roasted Buckwheat

Servings: 6 servings

Ingredients:

2 tablespoon Olive oil
2 Garlic cloves coarsely chopped
1 teaspoon Grated fresh ginger
1 teaspoon Ground cumin
1 teaspoon Ground cinnamon
½ teaspoon Ground tumeric
2 small Onions; quartered
3 medium Carrots; coarsely chopped
4 Baby turnips trimmed and quartered
½ pound Sweet potatoes peeled and cubed
1 cub Tomato juice
1 cub Water
1 ½ cub Cooked chick-peas
½ cub Seedless raisins
2 small Zucchini; thinly sliced
1 ½ cub Button mushrooms halved if large
2 tablespoon Chopped fresh parsley
Salt
Freshly ground black pepper
3 cub Water
2 ½ cub Roasted buckwheat (kasha)
2 tablespoon Olive oil
½ teaspoon Salt
½ cub Cashew nuts, toasted
Parsley sprigs; for garnish

Preparation:

Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixture.

Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste.

Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time.

Stir the salt into the buckwheat and pile it onto a large serving dish.
Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs.

* Source: The Insprired Vegetarian
* Typed for you by Karen Mintzias

Moroccan-Style Vegetable Soup

Servings: 8 servings

Ingredients:

2 tablespoon Oil
2 large Onions, chopped
2 medium Potatoes, cubed
2 cub Butternut squash, peeled & cubed
2 large Carrots, coarsely chopped
14 ounce Plum tomatoes, chopped
2 teaspoon Ground cumin
¾ teaspoon Turmeric
2 cub Chick peas, cooked
Salt & pepper
1 cub Couscous, steamed

Preparation:

Heat the oil in a large soup pot. Add the onions and saute over moderate heat until golden. Add the potatoes, pumpkin or squash, carrots, tomatoes, and enough water to cover. Bring to a boil, then add the seasonings and simmer over low heat, covered, for approximately 45 minutes, or until the vegetables are tender.

Add the chick peas and season to taste with salt and pepper. Simmer over very low heat for another 15 minutes.

In the meantime, place the couscous in an oven-proof bowl. Cover with two cups of boiling water, then cover the bowl and let stand for 15 minutes. Fluff with a fork. Place a small amount of the couscous in each soup bowl, then ladle the soup over it. Serve at once.

From: Michael Orchekowski

Motri (Crunchies)

Servings: 4 servings

Ingredients:

1 ¼ cub Biscuit or pancake mix
1 pinch Salt
1 dash Cumin seeds
1 dash Cayenne
1/3 teaspoon Sambhar spice
5 tablespoon White vinegar
Oil for deep-fat frying

Preparation:

Combine the biscuit mix with the salt, cumin, cayenne & sambhar spice.
Gradually add in the vinegar to form a soft dough. Knead to ensure it is well blended. Divide in hal & form 2 balls.

On a lightly floured board, roll out each ball to a thickness of ¼".
Cut into very small diamond shapes (½" long). Heat vegetable oil & fry the diamond shapes. Drain & serve while warm.

NOTE: These may be frozen. To serve from frozen place on a cookie sheet & bake at 400F for 8 to 10 minutes. Do not defrost first.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Mushroom Fat-Free Dressing

Servings: 1 recipe

Ingredients:

1 pound Fresh mushrooms
¾ cub Fat-Free Dressing
½ cub Red wine
½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
1 tablespoon Sugar
2 each Garlic cloves
2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon Lemon juice
1 cub Water

Preparation:

Combine mushrooms and dressing in a skillet and cook until mushrooms are just tender, about 5 minutes.

Dressing Combine vinegar and salt; stir until salt is completely dissolved. Add pepper, sugar, garlic, Worcestershire, Dijon and lemon juice; mix well. Add water and mix well again. Refrigerate to store.

"Eating Smart" by Jeanne Jones Posted by Michael Rooney

Mushroom Gravy

Servings: 2 cups

Ingredients:

1 cub Mushrooms, sliced thin
1 tablespoon Oil
1 ¾ cub Water
1/3 cub Whole wheat flour
2 tablespoon Tamari
1 teaspoon Vegetable broth powder
Sea kelp, several dashes

OPTIONAL:
Sea salt, to taste

Preparation:

Saute the mushrooms in the oil. Add the flour and constantly over medium-low heat for 1-2 minutes to brown the flour for more flavour.
Add the remaining ingredients and stir with a wine whisk until the sauce is very well mixed and there are no lumps. Stir constantly over medium heat until very hot. Reduce heat and cook on the lowest setting for 10-15 minutes until the sauce is thickened. Stir occasionally while simmering.

Serve over hot vegetables, burgers, balls or whole grains and enjoy!

MAKES: 2 ½ CUPS

Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" Posted by Anne MacLellan

Mushroom Orzo

Servings: 6 servings

Ingredients:

2 quart Water
1 ¼ cub Orzo pasta, uncooked
1 each Garlic clove, pressed
1 cub Mushrooms, chopped
2 each Scallions, chopped
1 tablespoon Olive oil
¼ teaspoon Black pepper

Preparation:

Bring water to a boil in a pan. Stir in the orzo & cook until al dente. This should take about 7 minutes. Drain & set aside.

Saute the garlic, mushrooms & scallions in the oil in a skillet until soft, about 3 minutes. Stir in the orzo, cook for a further 2 minutes. Sprinkle with pepper & serve.

"Vegetarian Gourmet" Winter, 1995

Mushroom Pot Pie

Servings: 12 servings

Ingredients:

LATTICE TOPPING:
1/3 cub Soy milk
1 tablespoon Sugar
½ teaspoon Salt
2 teaspoon Oil
1 teaspoon Dry yeast
3 tablespoon Warm water
1 ¾ cub All-purpose white flour

VEGETABLE FILLING:
3 cub Mushrooms, quartered
2 cub Corn
2 each Zucchini, sliced & quartered
1 each Red bell pepper, chopped
1 each Onion, chopped
2 teaspoon Oregano

CREAMY SAUCE:
2 tablespoon Oil
2 tablespoon All purpose flour
1 ½ cub Soy milk
½ teaspoon Salt
½ teaspoon Black pepper

Preparation:

TOPPING: Combine the first four ingredients in a small saucepan & heat until the sugar has dissolved. Set aside. Dissolve yeast in a small bowl in warm water. Set aside.

Beat together the reserved milk mixture & ½ c flour in a medium sized bowl. Mix in the yeast. Add 1 c flour & continue to mix. Add enough of the remaining flour to make a soft dough. Cover with a damp towel & allow to rise until doubled in size, about 1 hour.
Punch down, knead & let rest for 5 minutes.

FILLING: Placing all filing ingredients in a large skillet & sprinkle with water. Steam for 5 minutes. Drain & transfer to a 3-qt casserole.

SAUCE: Heat oil in a small pot & stir in the flour. Whisk in the milk & cook over low heat until the mixture is smooth & thick. Stir in the salt & black pepper & pour over the vegetables.

ASSEMBLE: Roll dough into a 10" square & cut into 1" wide strips.
Weave strips into a lattice & place on top of the casserole. Tuck edges in, cover & let rise for 20 minutes.

Preheat oven to 375F. Bake until browned, about 30 minutes.

"Vegetarian Gourmet" Winter, 1995

Myong's Kim Chee

Servings: 1 servings

Ingredients:

1 Head bok choi, chopped
1 Daikon radishes, sliced
2 Carrots, shredded
8 Garlic cloves, sliced
2 Garlic cloves, crushed
1 ½ cub Sea salt
½ cub Flaked dried red peppers*
1/3 cub Fresh ginger slices*
1 cub Coarsely chopped scallions
1 Japanese horseradishes *
2 cub Boiling water
2 cub Rice vinegar
3 tablespoon Sesame seeds

Preparation:

Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar.

Seal jar and place into refrigerator for 2-12 weeks.

Source Unknown

Navy Bean Vegetable Soup

Servings: 6 servings

Ingredients:

2 cub Water
½ cub Onions, minced
3 cub Vegetable broth
15 ounce Navy beans, cooked
1 each Potato, diced
2 each Carrots, thinly sliced
2/3 cub Quick cooking barley
1 cub Red chard, shredded
2 tablespoon Mellow white miso
2 tablespoon Water

Preparation:

Bring ¼ c of the water to a boil in a soup pot. Add the onion & let it cook for 5 minutes. Add the rest of the water along with the stock, beans, potato, carrots & barley. Reduce heat, cover & simmer until all the vegetables are tender.

Stir in the red chard & simmer until the chard wilts, this will only be a minute. Remove the pot from the heat & set aside.

Stir the miso together with the water. Immediately stir into the soup & serve at once.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

New Granola

Servings: 6 servings

Ingredients:

2 cub Old-fashioned oats
1 cub Slivered almonds
1/3 cub Frozen apple juice concentrate, thawed
2 tablespoon Packed brown sugar
1 tablespoon Ground cinnamon
1 cub Unsweetened shredded coconut
½ cub Dried sour cherries or raisins
½ cub Golden raisins

Preparation:

Preheat oven to 300F. Combine oats and almonds in bowl. Mix in juice concentrate. Add sugar and cinnamon and toss. Spread on cookies sheet. Bake 25 minutes, stirring occasionally. Stir in coconut and bake until golden, about 15 minutes. Remove from the oven, cool.

Add cherries and raisins to granola. Stor in airtight container at room temperature. (Can be made 1 week ahead.)

"Bon Appetit", The Best of the Year Jan/93. Posted by Pat Stockett

New Potatoes with Roasted Garlic

Servings: 4 servings

Ingredients:

2 pound Potatoes, sliced
4 cl Garlic
1 tablespoon Olive oil
¼ teaspoon Salt
4 each Rosemary sprigs
1 tablespoon Olive oil
1 tablespoon White wine vinegar
2 teaspoon Dijon
¼ teaspoon Pepper

Preparation:

Tear off 36 x 18 piece of heavy foil. Fold in half to make a double thickness of foil. In large mixing bowl combine sliced potatoes, unpeeled garlic cloves, 1 T olive oil and salt; toss gently. Place potato mixture in the center of the foil. Top with rosemary sprigs.
Bring up the two opposite edges of the foil and seal with a double fold. Fold remaining ends to completely enclose the potato mixture, leaving space for steam to build. Preheat gas grill. Place foil packet on grill over medium heat. Cover and grill about 35 minutes or until potatoes are tender. Discard reosemary sprigs. Meanwhile, in jar combine 1 T olive oil, vinegar, mustard and pepper. Squeeze the paste from the grilled garlic cloves into jar. Cover; shake well.
Pour garlic mixture over grilled potatoes; toss gently to coat.

"BH & G Gas Grill Cookbook"

Niter Kebbeh

Servings: 1 cup

Ingredients:

1 pound Unsalted butter
¼ cub Chopped onions
2 Garlic cloves, pressed
2 teaspoon Grated ginger
½ teaspoon Turmeric
4 Cardamom seeds, crushed
1 Cinnamon stick
2 Whole cloves
¼ teaspoon Nutmeg
¼ teaspoon Fenugreek
1 tablespoon Fresh basil

Preparation:

In a small pot, gradually melt butter & bring to bubbling. When the top is covered in foam, add the other ingredients & reduce heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 minutes to 1 hour, when the surface becomes transparent & the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard spices & solids.

Cover tightly & store in the fridge. Will keep up to 2 months.

"Sundays at Moosewood Restaurant"

No Bake Pumpkin "Cheesecake"

Servings: 10 servings

Ingredients:

2 tablespoon Almond butter
2 tablespoon Water
6 ounce Graham crackers
2 cub Pumpkin, cooked & pureed
1 package Silken tofu, firm
2/3 cub Maple syrup
¼ cub Almond butter
1 tablespoon Pumpkin pie spice
1 cub Water
1 ½ tablespoon Agar powder

Preparation:

Lightly oil a 12" springform pan & seet aside.

Mix together almond butter & water. Set aside. Grind graham crackers in a food processor into fine crumbs. Transfer to a large bowl & mix in the prepared almond butter-water mixture until coarse crumbs are formed. Press firmly into bottom of prepared pan & set aside.

Puree pumpkin, tofu, maple syrup, almond butter & spice. Set aside.
Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes, whisking constantly. Immediately add to pumpkin mixture & blend until smooth.

Pour this mixture into the waiting crust & smooth the top. Chill overnight.

"Vegetarian Gourmet" Fall, 1995

Noodles and Vegetables with Peanut Sauce

Servings: 4 servings

Ingredients:

1 pound Spaghetti noodles
½ cub Peanuts
2 Garlic cloves
2 tablespoon Soy sauce or tamari
4 teaspoon Distilled white vinegar
1 tablespoon Sugar
⅛ teaspoon Cayenne pepper
½ cub Water
2 medium Carrots, julienned
½ pound Snowpeas, sliced
¼ cub Roasted sesame oil
2 Green onions, chopped
1 Cucumber, peeled, seeded, and julienned

Preparation:

Cook spaghetti according to the package directions.

In a blender or food processor, combine the peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper, and water. Blend until smooth and set aside.

Steam the carrots and the snow peas until tender-crisp, about 7 minutes, and set aside.

Rinse the spaghetti with cold water and drain thoroughly. Pour into a large mixing bowl. Toss with the sesame oil.

Add the peanut sauce, carrots, and snowpeas and toss. Just before serving, top with the green onions and cucumber.

Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias

No-Wait Wheat-Oat Bread

Servings: 2 loaves

Ingredients:

1 ½ cub Oatmeal
2 tablespoon Yeast
4 cub Warm water
2 tablespoon Sweetener
¼ cub Molasses
1 teaspoon Salt
¼ cub Vegetable oil
¼ cub Wheat germ
1 cub Soy grits
10 cub Wholewheat flour

Preparation:

Warm oatmeal in a slow oven. In a large bowl, dissolve yeast in water & add sweetener. Let stand till foamy. Add molasses, salt & oil & stir in warmed oatmeal. Let stand a few minutes.

Add wheat germ, soy grits & 9 c flour. Knead well, using the remaining 1 c flour as needed. Divide dough between 2 large bread pans. Bake for 15 minutes at 275F then increase oven temperature to 350F & continue to bake for 45 minutes to 1 hour.

Adapted from Frances Moore Lappe, "Diet for a Small Planet"

Nut Icing

Servings: 1 cake icing

Ingredients:

2 tablespoon Vegetable oil
1 cub Water/soy milk
1 cub Pecans
1 cub Shredded coconut
1 ½ cub White sugar

Preparation:

Place all ingredients in a pot. Boil for 5 minutes. Pour over hot cake.

Recipe by Mark Satterly

Nut Torte

Servings: 8 servings

Ingredients:

¾ cub Margarine
2 ¼ cub Sugar
Egg replacer (equivalent of 3 eggs)
3 tablespoon Fresh lemon juice
1 pinch Salt
2 ½ cub All-purpose flour
2 ½ teaspoon Baking powder
¾ cub Soy milk, plain or vanilla
2 cub Chopped walnuts or almonds
½ cub Vegan marzipan

Preparation:

Preheat the oven to 400 degrees F.

To prepare the dough, cream the margarine with ¾ cup sugar until fluffy.
Add the egg replacer, lemon juice, and salt and mix well. Add the flour and baking powder, and mix until a soft dough is formed.

Place two-thirds of the dough on a sheet of plastic wrap. With a rolling pin, roll the dough into a circle about 11 inches in diameter. Invert the dough into a 9-inch springform pan. Peel the plastic wrap off the dough and press the dough into the bottom and up the sides of the pan. Trim the edges if needed. Roll the remaining dough into a circle about 9 inches in diameter and set aside. This will be used to top the torte.

To prepare the filling, stir 1 cup of the sugar in a large heavy saucepan over low heat until the sugar is dissolved. Increase the heat and boil the sugar unti it turns a caramel color. Add the soy milk (which will bubble vigorously) along with the nuts and the rest of the sugar. Cook over high heat, stirring constantly, for 5 minutes. Remove from the heat and beat the marzipan into the mixture. When it is well mixed, pour it into the cake pan and put the rolled-out dough on top.

Bake the torte until golden brown, about 35 minutes. Cool completely before removing the springform.

Serves 6 to 8

Preparation time: 40 minutes Baking time: 35 minutes

From: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Nutty Couscous Salad

Servings: 4 servings

Ingredients:

10 ounce Pkg. couscous
½ cub Pitted dates
1 bunch Parsley
1 large Orange
2 tablespoon Olive or salad oil
2 tablespoon Cider vinegar
½ teaspoon Sugar
¼ teaspoon Salt
1 cub Currants
2 tablespoon Coarsely chopped crystallized ginger
6 ounce Can salted cashews

Preparation:

About 30 minutes before serving or early in day: Prepare couscous as label directs.

Cut each date into 3 pieces. Reserve a few sprigs parsley for garnish later. Chop enough remaining parsley to measure 3 tablespoons.

Grate peel and squeeze juice from orange. In large bowl, with fork, mix orange peel, orange juice, olive or salad oil, cider vinegar, sugar and salt. Add couscous, dates, chopped parsley, currants, ginger and cashews; toss to mix well. Garnish with parsley sprigs.
Cover and refrigerate if not serving right away .

"Great New Summer Salads" in "Good Housekeeping" July 1994, Vol. 219, No. 1. Posted by Cathy Harned.

Nutty Plum Crumble

Servings: 1 serving

Ingredients:

¼ cub Whole wheat flour
3/16 cub Rolled oats
Raw cane sugar to taste
1 tablespoon Vegan margarine
1 tablespoon Peanut butter
6 ounce Plums
1 tablespoon Water

Preparation:

Put the flour, oats and sugar in a bowl. Rub in the margarine and peanut butter finely. Slice the plums. Put them in a baking dish with the water. Cover with the crumble mixture. Bake at 375 F (180 C)/Gas Mark 5 for about half an hour until lightly browned on top.

Source: The Single Vegan - by Leah Leneman
Typed for you by Karen Mintzias

Nutty Rice Burgers

Servings: 6 servings

Ingredients:

1 ½ cub Boiling water
1 cub Bulgur
¼ cub Vegetable stock
½ cub Onions, finely chopped
½ cub Carrots, shredded
½ cub Zucchini, shredded
1 teaspoon Thyme
3 cub Brown rice, cooked
½ cub Liquid egg substitute
½ cub Wholewheat flour
¼ cub Walnuts, finely chopped
1 teaspoon Garlic powder
1 teaspoon Rosemary
½ teaspoon Black pepper
1 tablespoon Oil

Preparation:

Combine boiling water & the bulgur. Cover & set aside until bulgur is soft, about 20 minutes. Drain well, pressing to remove as much moisture as possible. Set aside.

In a large skillet, heat broth. Add the prepared vegetables plus the thyme & cook until the vegetables are tender & the liquid has evaporated. This should take about 5 minutes. Add to the waiting bulgur.

Stir in the rest of the ingredients with the exception of the oil.
Mix until all ingredients are well combined. Shape into 6 patties, adding more flour if necessary to hold them together.

Warm the oil in a large skillet over medium heat & saute prepared patties until golden on both sides.

Serve in wholewheat pita breads with slices of tomato & onion.

"New Vegetarian Cuisine" reprinted in "Vegetarian Gourmet" Summer, 1995

Oat Bran Russian Black Bread

Servings: 1 loaf

Ingredients:

3 tablespoon Dry yeast
1 teaspoon Sucanat*
1 cub Warm water
¾ cub Rye flour
2 cub Wholewheat flour
1 teaspoon Salt
1 cub Oatbran
1 tablespoon Carob or cocoa powder
1 teaspoon Caraway seeds
1 teaspoon Fennel seeds
2 tablespoon Cider vinegar
2 tablespoon Dark molasses
2 tablespoon Corn oil
1 tablespoon Minced onion

Preparation:

Sucanat stands for Sugar Cane Natural. Use your favourite sweetener.

Dissolve yeast & sucanat in about ½ c water & set aside till yeast is foamy.

Combine rye flour, wholewheat flour, salt, oatbran, carob, carawy & fennel seeds.

In a separate bowl, combine the vinegar, molasses, oil & onion. Add wet ingredients to the dry ingredients & blend well. Add yeast & mix well. If the dough is too stiff or dry, add more water. If too sticky add more flour. Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes). Bake at 375F for 35 to 40 minutes & cool on a wire rack. Lightly brush the top with oil.

Ron Pickarski, "Friendly Foods"

Oat Crackers

Servings: 1 servings

Ingredients:

1 ½ cub Rolled oats
1 cub Flour
½ cub Wheat germ
½ teaspoon Salt
1/3 cub Oil
2/3 cub Water

Preparation:

Mix dry & wet ingredients separately. Then combine them together.
Roll out dough ⅛" thick onto an oiled cookie sheet. Score & bake at 325F for 25 to 30 minutes.

JoAnn Rachor, "Of These Ye May Freely Eat"

Oat Creme

Servings: 6 servings

Ingredients:

1 cub Rolled oats
4 cub Apple juice
¼ cub Tahini, optional
2 teaspoon Vanilla
2 tablespoon Brandy or dark rum
1 tablespoon Maple syrup, optional

Preparation:

Combine oats, apple juice & tahini in a large pot. Bring to a boil, lower heat & simmer 20 minutes. Remove from heat. Add remaining ingredients & puree till smooth & creamy. Thin with more apple juice if necessary. Pour around baked apples stuffed with chestnuts, see recipe.

"Vegetarian Times", December, 1993

Oil & Lemon Dressing

Servings: 1 servings

Ingredients:

¼ cub Extra virgin olive oil
4 tablespoon Lemon juice
¼ teaspoon Salt
Freshly ground black pepper
2 tablespoon Fresh parsley, minced

Preparation:

Combine all ingredients in a small bowl & beat well with a fork.

Ayla Esen Algar "The Complete Book of Turkish Cooking"

Okra Pickles

Servings: 4 pints

Ingredients:

3 ½ pound Small okra pods
5 each Garlic cloves
5 small Fresh hot peppers
1 quart Water
1 pint Vinegar
1/3 cub Pickling salt
2 teaspoon Dillseeds

Preparation:

Pack okra tightly into hot sterilized jars, leaving ¼-inch headspace. Place a clove of garlic and a hot pepper in each of the jars.

Combine remaining ingredients in a medium saucepan; bring to a boil.
Pour vinegar mixture over okra, leaving ¼-inch headspace.

Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 10 minutes.

"Southern Living" August, 1981 Posted by Jeff Pruett

Olive and Nut Dip

Servings: 1 servings

Ingredients:

7 ounce Tofu
½ cub Olives, black or green stuffed
1/3 cub Nuts, roasted.
3 tablespoon Lemon juice
1 tablespoon Green onion tops, chopped
1 tablespoon Oil
¼ teaspoon Sea salt

Preparation:

Home Roast nuts: Chopped or slivered nuts may be roasted in a dry pan in a preheated oven at 300F for 4-8 minutes, depending on the size of the nuts and how thinly they are layered. stir them every minute or so and turn them as needed until lightly browned and hot. Whole nuts like almonds and hazelnuts (filberts) can be roasted in a preheated oven at 350F for 6-10 minutes. Use these in recipes or as a garnish or a snack. Store in the refrigerator for up to several weeks.

Combine everything in a food processor until smooth. Chill and serve.
Keeps 3-6 days refrigerated.

Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan

Onion Foccacia

Servings: 1 foccacia

Ingredients:

CRUST:
½ tablespoon Yeast
1 cub Lukewarm water
½ teaspoon Sugar
1 teaspoon Salt
2 teaspoon Rosemary, ground
1 tablespoon Olive oil
1 tablespoon Wheat germ
3 cub Flour

TOPPING:
3 medium Onions, diced
1 ½ tablespoon Olive oil
Salt & pepper
Olive oil, for brushing

Preparation:

In a mixing bowl, combine the yeast, water, sugar, salt, oil & rosemary. Let stand until the yeast starts to froth. Mix in the wheat germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the remaining flour & knead until the dough is soft & pliable.
Lightly oil a clean bowl & cover with a towel. Let rise until doubled in bulk.

Meanwhile, heat oil in a large skillet & saute the onions, reduce heat to low & cook until the onions begin to caramelize. Remove from heat & set aside. Preheat oven to 350F.

Roll out the dough to fit into a cookie sheet or on a pizza stone.
Lightly sprinkle the cookie sheet with cornmeal & place the dough on the sheet. Stretch into the corners & build up the edges slightly.
Let rest for 10 minutes.

Brush the dough with olive oil & spread the onions over the top.
Generously salt & grind fresh black pepper over the top. Bake for 25 minutes or until the crusts are done. Cut up & serve immediately or let cool. This is equally good cold & served at room temperature.

NOTE: I thought this recipe was from "Friendly Foods" by Ron Pickarski, & it is not. It is also not in Carol Field's "Italy in Small Bites", so if someone has the source for this recipe I'll gladly give it the credit. In the meantime, this is what I do for onion foccacia & I guess it comes from my head each time.

Recipe by Mark Satterly.

Onion Vinegar

Servings: 4 cups

Ingredients:

6 large Vidalia onions, peeled & chopped
1 tablespoon Salt
1 tablespoon Sugar
4 cub White vinegar

Preparation:

Place onions, salt and sugar in a large clean crock or glass jar.
Heat the vinegar in the microwave about 2 minutes on High (100 percent) and pour over onion mixture. Cool and seal.

Store in cool dark place 1 to 3 months.

Clarify through a coffee filter, then pour into 2 small fancy bottles. Add fresh onions or green onions to each bottle. Seal and label.

NOTE: Use onion vinegar in dressings, splashed over fresh tomatoes or in any savory dish.

"Dallas Morning News", Food section, 19 July 1995 Posted by Paul MacGregor

Onion-Fennel Flatbreads

Servings: 4 breads

Ingredients:

¼ cub Olive oil, plus...
2 teaspoon Olive oil, room temp.
1 ½ cub Finely chopped onion
1 cub Warm water
1 package Quick-rising yeast
1 teaspoon Sugar
1 ¼ teaspoon Salt
4 teaspoon Fennel seeds
3 cub (about) all-purpose flour

Preparation:

Saute onions in olive oil over medium-low heat. When onions are tender, transfer to bowl of electric mixer fitted with dough hook.

Add 1 cup of warm water to onion. Blend in yeast, sugar and salt.
Crush 2 teaspoons fennel seeds using a mortar and pestle; add to onion mixture. Gradually mix in flour until you have a dough of medium-soft consistency. Turn out dough onto floured surface and knead until smooth and elastic, about 4 minutes. Cover dough and let rest for 20 minutes.

Grease a heavy baking sheet. Divide dough into 4 equal pieces and roll each piece into a ball. Flatten balls of dough to ¾" thickness and place on greased baking sheet. Rub surface of each bread with remaining butter or oil and lightly sprinkle with remaining whole fennel seeds, pressing slightly to make seeds stick.
Cover and let rise for 30 minutes.

Preheat oven to 425F. Bake breads until golden brown, about 25 minutes.

Adapted by Karen Mintzias, from a recipe in "Bon Appetit" (April 1995).

Open-Face Steamed Dumplings (Shao Mai)

Servings: 15 servings

Ingredients:

WRAPPERS:
2/3 cub All-purpose flour
2 tablespoon Hot water, plus:
2 teaspoon Hot water

FILLING A:
5 ounce Regular or firm tofu mashed
1 ½ teaspoon Tientsin preserved cabbage minced (packed)
1 tablespoon Presoaked & minced tree ears
1 tablespoon Presoaded & minced lily buds
3 tablespoon Black or shiitake mushrooms (presoaked & minced)
1 ½ teaspoon Green onion, minced
1 teaspoon Sesame oil
1 teaspoon Vegetable oil
⅛ teaspoon Salt
2 teaspoon Soy sauce

FILLING B:
3 tablespoon Water chestnuts, minced
3 tablespoon Black mushrooms, minced (presoaked)
3 tablespoon Bamboo shoots, minced
3 tablespoon Carrot, minced
2 teaspoon Green onion, minced
½ teaspoon Gingerroot, minced
1 tablespoon Soy sauce
¼ teaspoon Cornstarch
1 ½ teaspoon Sesame oil

DIPPING SAUCE:
Soy sauce
Mushroom soaking liquid
Sesame oil

Preparation:

WRAPPERS: Combine flour and hot water. Knead a couple of minutes into a smooth dough; cover and let rest at least 1 hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 7-½ inches inches long, 1 inch in diameter. Cut crosswise into ½-inch pieces; you will have 15. If your climate is dry, keep the dough covered.
Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3-½ inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-½ inch wrapper.

Prepare Filling A or B by combining the ingredients. Place approximately 1 tablespoon filling on the center of each wrapper.
Holding the wrapper on your left fingers, encircle it from below with your right thumb and index finger, gathering the wrapper up around the filling. Squeeze gently around the middle to make a kind of neck; some of the filling should emerge at the top. The bundle should hold together securely or it will collapse during steaming. Pat the bottom with your left hand to make a flat base. If the skin is not too floppy, you can also turn the edge slightly outward (like an open flower), pinching it if necessary to make it secure.

Place a layer of damp cloth in a bamboo steaming basket or on a flat, perforated race (you can use a heatproof plate if you have neither of these, but circulation of steam is somewhat impaired this way).
Arrange the shao mai on it. With the rack well above the boiling water in a steamer, steam for 10 minutes (if frozen, do not defrost first). They will stick to the cloth, but if you wash and reuse the same cloth each time, they will not stick as much.

Serve while still hot, before the skin hardens -- as is, or with small dipping saucers of soy sauce and mushroom liquid (from the black mushrooms), mixed in equal proportions. Add a few drops of sesame oil.

Advance preparation: These can be assembled in advance, frozen, and steamed just prior to serving.

"The Fragrant Vegetable", by Martin Stidham Typed by Karen Mintzias

Open-Face Steamed Dumplings (Shao Mai)

Servings: 15 servings

Ingredients:

WRAPPERS:
2/3 cub All-purpose flour
2 tablespoon -Hot water, plus:
2 teaspoon -Hot water

FILLING A:
5 ounce Regular or firm tofu mashed
1 ½ teaspoon Tientsin preserved cabbage minced (packed)
1 tablespoon Presoaked & minced tree ears
1 tablespoon Presoaded & minced lily buds
3 tablespoon Black or shiitake mushrooms (presoaked & minced)
1 ½ teaspoon Green onion, minced
1 teaspoon Sesame oil
1 teaspoon Vegetable oil
⅛ teaspoon Salt
2 teaspoon Soy sauce

FILLING B:
3 tablespoon Water chestnuts, minced
3 tablespoon Black mushrooms, minced (presoaked)
3 tablespoon Bamboo shoots, minced
3 tablespoon Carrot, minced
2 teaspoon Green onion, minced
½ teaspoon Gingerroot, minced
1 tablespoon Soy sauce
¼ teaspoon Cornstarch
1 ½ teaspoon Sesame oil

DIPPING SAUCE:
Soy sauce
Mushroom soaking liquid
Sesame oil

Preparation:

These little open-faced steamed dumplings, a popular item in dim sum teahouses, are a special treat, for you seldom see a vegetarian version.
With their flowerlike appearance and savory filling, they are an attractive luncheon dish. You can use the ready-made wrappers, sold in refrigerated or frozen sections of some markets ("shu mai skins"). "Suey gow skins" or "gyoza wrappers" are too thick and will dry out during steaming. Wonton wrappers can be substituted, but trim off the pointed corners. Better yet, prepare your own wrappers according to the directions below.

DIRECTIONS:
===========
To prepare wrappers, combine flour and hot water. Knead a couple of minutes into a smooth dough; cover and let rest at least 1 hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 7-½ inches inches long, 1 inch in diameter. Cut crosswise into ½-inch pieces; you will have 15. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3-½ inches in diameter, thicker in the center, thinner toward the edge.
This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-½ inch wrapper.

Prepare Filling A or B by combining the ingredients. Place approximately 1 tablespoon filling on the center of each wrapper. Holding the wrapper on your left fingers, encircle it from below with your right thumb and index finger, gathering the wrapper up around the filling. Squeeze gently around the middle to make a kind of neck; some of the filling should emerge at the top. The bundle should hold together securely or it will collapse during steaming. Pat the bottom with your left hand to make a flat base. If the skin is not too floppy, you can also turn the edge slightly outward (like an open flower), pinching it if necessary to make it secure.

Place a layer of damp cloth in a bamboo steaming basket or on a flat, perforated race (you can use a heatproof plate if you have neither of these, but circulation of steam is somewhat impaired this way). Arrange the shao mai on it. With the rack well above the boiling water in a steamer, steam for 10 minutes (if frozen, do not defrost first). They will stick to the cloth, but if you wash and reuse the same cloth each time, they will not stick as much.

Serve while still hot, before the skin hardens -- as is, or with small dipping saucers of soy sauce and mushroom liquid (from the black mushrooms), mixed in equal proportions. Add a few drops of sesame oil.

Advance preparation: These can be assembled in advance, frozen, and steamed just prior to serving.

* Source: The Fragrant Vegetable, by Martin Stidham * Typed for you by Karen Mintzias

Orange and Currant Pilaf

Servings: 4 servings

Ingredients:

1 tablespoon Oil
¼ cub Onion(s), finely chopped
1 cub Basmati rice
1 tablespoon Currants
1 teaspoon Orange zest
Finely shredded
1 teaspoon Ginger, finely chopped
1 ¾ cub Water
½ teaspoon Salt

Preparation:

1. Heat the oil in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring, until golden, about 5 min. Add the rice, currants, orange zest, and ginger, and saute over medium heat, stirring, for 2 min.

2. Stir in the water and salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 15 min, or until the water is absorbed. Let stand, uncovered, off the heat, for 5 min before serving.

"Rice, the Amazing Grain" by Marie Simmons

Orange Grapefruit Salad

Servings: 4 servings

Ingredients:

1 large Orange; Preferably Navel,Peeled And Sectioned
1 large Grapefruit; Peeled AndSectioned
1 large Green Onion W/Top; Chopped
1 tablespoon Vegetable Oil From List
1 tablespoon White Vinegar
4 large Lettuce Leaves

Preparation:

In a medium bowl, combine the orange and grapefruit sections with the green onion. Cover and chill. When ready to serve, mix the oil and vinegar together with a fork and toss lightly with the fruit mixture.
Divide the fruit mixture into 4 portions and serve on lettuce leaves.

Nutrition Per Serving:

Source Unknown

Orange-And-Ginger Butternut Squash Puree

Servings: 4 servings

Ingredients:

1 medium Butternut squash, peeled & cubed
1 ½ teaspoon Ginger, grated
1 teaspoon Orange zest, grated
1 teaspoon Salt
Pepper, to taste

Preparation:

Put the squash in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until tender, about 10 mins.

Drain well. Transfer the squash to a food processor. Add the ginger and orange zest and process until smooth. Add salt and pepper. Divide among 4 plates and serve.

"A Well Seasoned Appetite" Posted by Dan Klepach

Oriental Brown Rice Salad

Servings: 6 servings

Ingredients:

4 cub Cold cooked brown rice
¼ cub Peanut oil
1 teaspoon Salt
½ teaspoon Pepper
1 teaspoon Sugar
1 teaspoon Roasted sesame oil
1 medium Carrot; peeled and diced
½ cub Chopped snow peas
½ cub Frozen corn kernals
¼ cub Rice vinegar
1 Celery stalk; diced
½ Red bell pepper; diced
3 Green onions; chopped
2 tablespoon Chopped fresh parsley

Preparation:

Place the rice in a large mixing bowl.

In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and sesame oil. Stir until the sugar dissolves, then pour over the rice, toss, and set aside.

Steam the carrot, snow peas, and corn in or over a small amount of boiling water for 1 minute. Rinse the vegetables in cold water. Drain and stir the vegetables into the rice. Add the remaining ingredients and toss to mix well. Refrigerate for 1 to 2 hours and serve cold.

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos by: Karen Mintzias

Oriental Grilled Vegetables

Servings: 4 servings

Ingredients:

1 tablespoon Coriander seeds
2 tablespoon Soy sauce
2 tablespoon Dry sherry
1 tablespoon Honey
2 teaspoon Minced fresh ginger
1 teaspoon Chili or sesame oil
2 cl Garlic
1 large Yellow squash, cut into
½ inch slices
1 large Onion, cut into 8 wedges
1 Red bell pepper, cut into 8
Pieces
1 Green bell pepper, cut into
8 pieces

Preparation:

Put coriander seeds into a medium bowl and crush, using the back of a spoon. Add the soy sauce, sherry, honey ginger, oil, and garlic. Add the vegetables and toss. Let stand for 15 minutes.

Preheat the grill or boiler. String the vegetables onto 4, 6-inch skewers.
Cook 4 inches from the heat source, 3 minutes per side, brushing once with the marinade.

From "Natural Health" magazine -- May/June 1993

A.MORELLI [Anne] at 08:23 EDT

Oriental Spaghetti

Servings: 5 servings

Ingredients:

1 pound Thin spaghetti
2 tablespoon Roasted sesame oil
4 tablespoon Soy sauce or tamari
1 cub Snow peas
2 Cucumbers; peeled, seeded, and cut into strips ¼ inch x 1-½ inches
¾ cub Thinly sliced green onions
3 tablespoon Chopped fresh parsley
2 tablespoon Red wine vinegar
1 teaspoon Dry mustard
1 teaspoon Hot chili oil

Preparation:

Cook the spaghetti according to the package directions and drain.
Combine 1 tablespoon of the sesame oil with 2 tablespoons of the soy sauce. Toss warm spaghetti with this mixture and set aside.

Steam the snow peas for 2 minutes. Drain and cool under cold water.
Combine the snow peas, cucumber strips, green onions, and parsley.

Stir together the remaining sesame oil, soy sauce, vinegar, mustard, and chili oil. Toss this sauce with the vegetables. Then toss the vegetable mixture with the spaghetti mixture. Serve cold.

Preparation time: 30 minutes

Serves 4 to 6

* Source: the Physicians Committee for Responsible Medicine * Reprinted with permission in "The Compassionate Cook" * by Ingrid Newkirk and PETA
* Typed for you by Karen Mintzias

Oriental Stuffed Eggplant

Servings: 6 servings

Ingredients:

3 tablespoon Soy sauce
3 tablespoon Water
2 teaspoon Ginger, grated
1 teaspoon Sesame oil, toasted
1 tablespoon Rice vinegar
1/3 pound Tempeh, cut into thin strips
4 teaspoon Vegetable oil
3 each Japanese eggplants, halved
3 tablespoon Sesame seeds
1 tablespoon Mellow miso
2 tablespoon Mirin
1 teaspoon Ginger, grated
1 tablespoon Water

Preparation:

Preheat oven to 350F.

Combine soy sauce, water, ginger, sesame oil & vinegar in a shallow glass dish. Add tempeh & marinate it for several hours. Remove tempeh & reserve the marinade. Saute the tempeh in 3 ts oil until it is evenly browned on all sides. Add reserved marinade & continue to saute until the liquid has been absorbed.

Brush the cut surfaces of the eggplant with the remaining oil. Bake until tender, about 15 minutes. Set aside until cool enough to handle. Scoop out the flesh being careful not to break the skins.
Chop pulp into a mixing bowl.

Lightly toast the sesame seeds in a small skillet over a very low heat. Stir constantly to prevent burning. When the begin to crackle, remove from heat & grind ni a mortar & pestle. Place in a large bowl & mix in the remaining ingredients. Fold in the tempeh & eggplant pulp.

Spoon prepared mixture into the eggplant shells & bake until browned which should take about 20 minutes.

"Vegetarian Gourmet" Fall, 1995

Panzanella

Servings: 1 servings

Ingredients:

4 each Thick (½-inch) slicesItalian bread, toastedcut into ½-inchchunks (about 1 ½ cups).
1 pound Ripe juicy tomatoes, coredcut in ½ inch chunks
¼ cub Red onion, finely chopped
¼ cub Fresh basil, finely chopped
½ Garlic clove, crushed
5 teaspoon Olive oil
Salt & pepper, to taste

Preparation:

In a large bowl combine the bread, tomatoes, red onion, basil, garlic, olive oil, salt and pepper; toss to blend.

Season to taste. Serve at room temperature.

Panzanella is a popular bread and tomato salad. Use ripe, juicy tomatoes because the tomatoe juices - and the olive oil - help to moisten the bread.

Recipe from Michael Rooney

Pasta with Chunky Tomato Sauce

Servings: 6 servings

Ingredients:

1 ½ cub Diced onions
¼ cub Water or olive oil
¾ cub Chopped celery
½ cub Chopped green bell pepper
2 cub Sliced fresh mushrooms
2 Garlic cloves; minced
4 cub Chopped fresh tomatoes
3 cub Tomato sauce
2 cub Tomato puree
1 teaspoon Dried oregano
1 ½ teaspoon Dried basil
1 Bay leaf
Salt and pepper; to taste
1 pound Spaghetti or other pasta

Preparation:

Heat the water or olive oil in a large saucepan over medium heat.
Cook the onions for 5 to 6 minutes, then add the celery, green pepper, mushrooms, and garlic and cook for an additional 5 minutes.

Add the tomatoes, tomato sauce, and tomato puree and stir until the sauce is well blended. Add the herbs, salt, and pepper and simmer, uncovered, for 30 minutes.

Cook the pasta according to package directions.

Remove the bay leaf from the sauce and serve with pasta.

Preparation time: 1 hour

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos by: Karen Mintzias

Pasta with Creole Sauce

Servings: 4 servings

Ingredients:

16 ounce Red kidney beans, canned
Drained and rinsed
2 each Bay leaves
1 ½ cub Onions, diced
1/3 cub Dry red wine
½ cub Green bell pepper, thinly
Sliced
2 cub Canned tomato puree
1 tablespoon Garlic, minced
1 tablespoon Oregano, dried
1 tablespoon Thyme, dried
⅛ teaspoon Cayenne
1 teaspoon Rice wine vinegar
8 ounce Pasta
Salt & pepper to taste

Preparation:

Prepare the pasta per directions on the package. In a medium sauce pan, braise the onions in the red wine over medium high heat. When onions are soft, add the green pepper. Before peppers are completely softened, add the tomatoes, garlic, oregano, thyme, and two bay leaves.

Stew all this together for 20 to 25 minutes.

Add kidney beans, cayenne, and the rice wine vinegar. Add salt and pepper to taste. Stir well and allow to heat through. Serve sauce over pasta or rice.

NOTES: I did not braise onions but sauteed them with the garlic in a little olive oil. I did not have puree so I used 16 oz can of diced tomatoes processed in a food processor and added an 8 oz can of tomato sauce. I brought the sauce to a boil, lowered heat and cooked for about 1 ½ hours.

Source Unknown

Pasta with Hot Peppers

Servings: 4 servings

Ingredients:

1 each Onion, finely chopped
1 each Red bell pepper, minced
2 each Fresh cayenne chiles, chopped
1 cub Mushrooms
1 tablespoon Olive oil
3 each Tomatoes, chopped
2 tablespoon Basil, chopped
½ teaspoon Marjoram, dried
½ teaspoon Salt
¼ teaspoon Black pepper
3 cub Fusili pasta, uncooked
2 tablespoon Parsley, chopped

Preparation:

Heat the oil & when warmed, saute the onion, bell pepper, chiles & mushrooms for 5 minutes. Add the tomatoes, basil, marjoram & simmer for 10 minutes. Add salt & pepper.

Cook the pasta accroding to package instructions. Drain. Toss the pasta with the sauce in a serving bowl & garnish with parsley before serving.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Pasta With Shell Beans & Greens

Servings: 4 servings

Ingredients:

1 pound Cranberry beans (in pods)=OR=-
1 cub -- Cooked, Dried Beans
1 Bay leaf
6 Sage leaves; -=OR=-
½ teaspoon -- Dried Sage
5 tablespoon Fruity olive oil
4 Garlic cloves
1 medium Carrot, finely diced
Salt
2 pound Greens, such as Mustard, Kale, Turnip or a mixture
1 medium Red onion, finely diced
3 pinch Red pepper flakes
12 ounce Penne, ziti or shell pasta
Freshly ground pepper

Preparation:

Shell the beans then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add ½ cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes. When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Peach Chutney

Servings: 6 servings

Ingredients:

3 pound Peeled, pitted peaches cut into small chunks
¾ cub White or cider vinegar
3 cub Water
1 pound Brown and/or white sugar
1 Head of garlic
8 slice Crystallized ginger
4 Red chilie peppers, fresh
1 teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Ground cloves

Preparation:

Put peaches, vinegar and water into a pot and bring to a boil. Add sugar and continue to cook.

Meanwhile, separate and peel garlic cloves. Remove stems from chilie peppers (and seeds as well, if a mild chutney is desired). Mince garlic, chilies, and ginger, then add them to peach mixture.

Stir in remaining ingredients and cook until mixture is thick and reduced to about 6 cups. Stir often, and reduce heat if necessary to prevent burning.

Preserve his chutney at your own risk, I have no idea if the proportions given are safe for home canning! Me, I'll just keep it in the 'fridge since it's likely to be consumed within a couple of weeks. :-)

Recipe by Karen Mintzias

Peach Cobbler

Servings: 6 servings

Ingredients:

FRUIT:
4 cub Peaches, sliced
½ cub Brown sugar
4 teaspoon Arrowroot powder
¼ teaspoon Nutmeg
½ cub Water
1 tablespoon Lemon juice

COBBLER:
1 cub Flour
2 tablespoon Sugar
2 teaspoon Baking powder
¼ cub Shortening
1/3 cub Water

Preparation:

In a medium pot, combine brown sugar, arrowroot (or use cornstarch) nutmeg & ½ c water.Cook over a low heat, stirring till bubbly & till it starts to thicken. Add peaches & lemon juice. Cook only until it has heated through. Place in a 1 ½ quart casserole

COBBLER: Mix together flour, sugar, baking powder & a sprinkling of salt. Cut in shortening. Add water. Mix lightly, just till the mixture is thoroughly moistened.

Spoon biscuit mixture over hot fruit filling in 6 mounds. Bake at 400F for about 20 minutes. May take 25 minutes. Serve warm.

Recipe by Mark Satterly

Peach Pie

Servings: 8 servings

Ingredients:

1 10" uncooked pastry shell

FILLING:
½ cub Brown sugar
¼ cub Flour
5 cub Peaches, peeled & sliced
2 teaspoon Lemon juice
¼ teaspoon Almond extract

TOPPING:
½ cub Flour
Salt
½ cub Brown sugar
¼ cub Softened shortening

Preparation:

Gently combine peaches, sugar, flour, lemon juice & almond extract.
Place in pastry shell.

For topping, cut shortening into flour & mix in sugar & salt. Work only enough so that the mixture resembles coarse breadcrumbs. Pour over peaches. Bake at 425F for 15 minutes or at 375F for 25-30 minutes.

"The Hamilton Spectator", August, 1992

Peanut Buttery Stir-Fry

Servings: 1 serving

Ingredients:

½ cub Brown rice
1/3 cub Tofu
4 teaspoon Vegetable oil
1 small Onion
1 small Carrot
2 ounce Green beans
A few leaves Chinese cabbageOR- collards
1 ½ cub Mung beansprouts
1 small Garlic clove
1 Piece ginger root (¼-inch)
1 ½ tablespoon Peanut butter
4 tablespoon Water
2 teaspoon Lemon juice
1 tablespoon Soy sauce
2 tablespoon Soymilk

Preparation:

Cook the rice until tender.

Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet) and stir-fry the tofu until lightly browned. Remove from wok.

Slice the onion thinly. Slice the carrot into matchsticks. Chop the beans finely. Heat 2 teaspoons oil in the wok and stir-fry these ingredients 2-3 minutes.

Chop the cabbage leaves and add them to the wok along with the beansprouts. Continue stir-frying until just tender.

Crush the garlic. Grate the ginger finely. Heat the remaining teaspoon oil in a small saucepan and add the garlic and ginger. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. (This much can be done before the vegetables start cooking; the rest should wait until they are nearly ready.) Add the lemon juice, soy sauce and milk, and stir well.

Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice.

* Source: The Single Vegan - by Leah Leneman
* Typed for you by Karen Mintzias

Pear Almond Clafouti with Red Wine Glaze

Servings: 8 servings

Ingredients:

CLAFOUTI:
2 cub Whole wheat pastry flouror unbleached white flour
1 ½ cub Almond meal
2 ½ teaspoon Baking powder
1/3 cub Soy milk
2/3 cub Fruit juice concentrate
1 teaspoon Vanilla
1/3 cub Apple juice concentrate
2 teaspoon Lemon juice
2 Firm pears, cored & sliced lengthwise

GLAZE:
2/3 cub Red wine
1/3 cub Fruit juice concentrate
3 tablespoon Arrowroot or cornstarch
3 tablespoon Water

Preparation:

CLAFOUTI: Preheat oven to 375F. Combine flour with 1 c almond meal & baking powder in a bowl. Mix soy milk, fruit juice concentrate & vanilla & pour into flour mixture. Mix well & pat down into a 9" shallow cake or quiche pan. Combine remaining ½ c almond meal with 1/3 c apple juice concentrate & lemon juice & spread over dough.
Arrange pear slices on top in a spiral pattern. Bake for 35 minutes.

GLAZE: Combine wine & concentrate in a small pot & heat to a simmer.
Dissolve arrowroot or cornstarch in a nequal amount of water & whisk into wine. Cook till thickened. Brush while hot over pears. Serve hot or warm.

"Vegetarian Times" December, 1993

Pecan Spice Cookies

Servings: 12 servings

Ingredients:

¼ cub Oil
½ cub Maple syrup,
¼ cub Brown date sugar
¾ cub Whole wheat flour
½ cub Unbleached white flour
¾ cub Pecans, chopped
½ cub Raisins
1 teaspoon Anise seeds
½ teaspoon Cinnamon
⅛ teaspoon Sea salt

OPTIONAL:
1 dash Nutmeg
1 dash Ginger
1 dash Cloves
¼ cub Coconut, shredded

Preparation:

Preheat the oven to 400F. Mix the oil and sweeteners together well.
In a separate bowl, mix the remaining ingredients, then slowly stir them into the liquid mixture. For each cookie, drop 1-2 Tbsp of the dough onto lightly oiled cookie sheets, about 2"-3" apart. Bake for 9-12 minutes, until lightly browned but still soft. Cool on wire racks. The cookies will get crispy as they cool.

MAKES 1- 1 ½ DOZEN

Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan

Pecan Tart

Servings: 8 servings

Ingredients:

CRUST:
1 ½ cub Flour
⅛ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground allspice or cloves
1/3 cub Oil
¼ cub Cold water

FILLING:
8 ounce Pitted dates
3 tablespoon Maple syrup
3 tablespoon Water or more syrup
¼ teaspoon Ground cinnamon or allspice
6 ounce Pecans (halves or pieces)OR- other nuts, chopped

Preparation:

Preheat oven to 375 F.

CRUST: In food processor, combine flour, salt, cinnamon and allspice.
Add oil and process until mixture resembles fine crumbs, about 10 seconds. Add water and process another 10 seconds, until ingredients are evenly combined and form tiny beads of dough. Transfer to an ungreased 9" tart pan and press crumbs onto bottom and sides of pan to form crust. Set aside while you prepare filling.

FILLING: Finely mince dates and combine with remaining ingredients.
Mix thoroughly, then spread filling evenly in crust. Bake for about 30 minutes, until crust and top of filling are both nicely browned.

NOTES: Depending on your individual preference, you may wish to add more liquid and/or flavoring (water, syrup, orange juice, grated orange or lemon rind, liqueur, etc) to this recipe. Other nuts work well too, particularly coarsely chopped almonds or macadamia nuts.

Copyright 1995 Karen Mintzias

Peking Style Noodles with Bean Sauce and Mixed Garnish

Servings: 2 servings

Ingredients:

8 ounce Noodles (3-4 cups after cooking)
6 ounce Plain pressed tofu
½ cub Green soybeans (frozen or fresh) -OR-
2 ounce -Baby corn spears
½ cub Bamboo shoot, diced finely
2 ounce Cucumber
1 teaspoon Garlic, minced
3 tablespoon Chinese bean sauce; -OR-
4 tablespoon -Dark miso
3 tablespoon Vegetable oil
1 ½ cub Water
1 ½ tablespoon Soy sauce
½ teaspoon Sugar
2 ½ tablespoon Cornstarch; dissolved in...
3 tablespoon Water
½ teaspoon Sesame oil

Preparation:

If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with ½ tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor).

Crumble the pressed tofu coarsely to yield 1-½ cups.

Parboil green soybeans till almost tender yet still firm (10 minutes for frozen). If using fresh baby corn spears, steam or parboil till tender; if canned, rinse with boiling water. Rinse green soybeans or corn in cold water and chop finely. You should have about ½ cup baby corn.

It is not necessary to peel or seed the hothouse (English) or Oriental cucumber. Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture. Julienne finely to yield ½ cup.

If you are using miso, dissolve it in ¼ cup warm water.

Put 3 tablespoons oil into a preheated pan over high. When the oil is hot, reduce heat to medium-high. Add garlic and stir-fry a few seconds to release aroma. Add pressed tofu and bean sauce or miso. Stir-fry briefly to mix. Add 1-½ cups water, 1 tablepsoon soy sauce, and ½ teaspoon sugar. Cook, stirring occasionally, until the boil is reached. Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick. Test for salt, and add an extra tablespoon soy sauce if needed. (at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add ½ teaspoon sesame oil.
Remove from the stove. Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce). Toss before serving.

* Source: The Fragrant Vegetable, by Martin Sidham * Typed for you by Karen Mintzias

Pepper-&-Tomato Soup

Servings: 6 servings

Ingredients:

1 teaspoon Ground red chile (or more)
3 tablespoon Olive or sunflower seed oil
2 medium Red onions, thinly sliced
2 Bay leaves
⅛ teaspoon Ground cloves
¼ teaspoon Ground coriander
5 Parsley sprigs; chopped
4 Garlic cloves peeled & coarsely chopped
Salt
1 pound Red peppers or pimientos thinly sliced
½ pound Chopped savoy -=OR=- Smooth-Skinned Cabbage
6 cub Stock
1 pound Very ripe tomatoes; peeled, seeded and chopped (juice reserved)
Chopped cilantro for garnish

Preparation:

Remove stems, Seeds & veins from chiles. Tear flesh into a few large pieces, cover with 1 cup water in small saucepan and bring to boil.
Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add ½ cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in ¼ cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with a sprinkling of chopped cilantro.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Perfectly Plain Deep Dish Blueberry Pie

Servings: 8 servings

Ingredients:

9 cub Blueberries
Grated rind of 1 lemon
2 tablespoon Lemon juice
2 tablespoon Flour
2/3 cub Sugar
¼ cub Quick-cooking tapioca
1 pinch Salt
2 each Refrigerated pie crusts
2 tablespoon Margarine, cubed

Preparation:

Put the rack in the center of the oven; preheat the oven to 450øF. Set aside a deep 9-inch glass pie plate and baking sheet.

Pour the berries in a large bowl and toss with the lemon rind and juice. Combine the flour, sugar to taste, tapioca and salt in a small dish. Add to the berries and toss well. Let stand for 20 minutes.

Ease the bottom pie crust into the pan. Pile berries in the pan, mounding them in the center (they will cook down as the pie bakes).
Dot with butter. Center the top crust over the filling, fold in and crimp the edges. Cut air vents and place the pie on the baking sheet.

Place the pie in the oven and decrease the heat to 400øF. Bake until the crust is deep brown and the berries are bubbling (about 1 hour).
Remove from the oven and let cool about 2 hours. (Yeah, right ;+}

Nutritional information per serving: 517 calories, 23g fat, 491mg sodium, 8mg cholesterol

"Dallas Morning News", Food section, 19 July 1995, Posted by Paul MacGregor

Persian Sugar-Pickled Garlic

Servings: 1 recipe

Ingredients:

4 each Heads garlic
2 cub Red wine vinegar
2 cub Water
1 cub Sugar
6 each Whole cloves
2 tablespoon Black peppercorns

Preparation:

Separate garlic cloves, but do not peel. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. Tightly seal. Refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years.

"Garlic" by Janet Hazen (Chronicle Books). Typed for you by Karen Mintzias

Pesto Pizza

Servings: 4 servings

Ingredients:

DOUGH:
1 tablespoon Active dry yeast
1 cub Warm water
1 teaspoon Salt
2 tablespoon Sweetener
¼ cub Olive oil
1 cub White flour
3 cub Whole wheat flour

PESTO TOPPING:
2 cub Densely packed fresh basil
¼ cub Pine nuts
2 Large garlic cloves
Zest from 1 lemon
1/3 cub Olive oil

VEGETABLE TOPPING:
12 ounce Marinated artichoke hearts
3 large Tomatoes, sliced thinly
1 cub Zucchini, thinly sliced
¼ cub Pine nuts

Preparation:

DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, ½ c at a time & knead for 10 minutes, adding more flour as necessary. Let rise for an hour.
Deflate by punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic & zest in food processor till smooth. With blender running, drizzle in the oil to form a thick paste.

TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal. Place dough in centre & press out from the centre till the baking sheet is covered with dough. Spread dough with a thin layer of pesto.
Arrange artichoke hearts, tomato slices & zucchini evenly over the pizza. Dot with more pesto & sprinkle with pine nuts. Bake at 375F for 20 minutes or till the crust is well cooked & browned.

"The Big Carrot Vegetarian Cookbook"

Phulcopir Chechki

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil
1 each Bay leaf
1 each Dried red chile
½ teaspoon Five spice powder
1 cub Onions, finely chopped
½ teaspoon Turmeric
3 tablespoon Ginger, grated
1 teaspoon Green chile, seeded & minced
½ cub Water
1 ½ teaspoon Black mustard seeds, ground to a powder, moistened 1 tb water & allowed to sit for 30 minutes
4 cub Cauliflower, cut into floret
Sesame seeds, toasted
Cilantro, chopped

Preparation:

Heat oil & fry bay leaf & red chile until the chile darkens. Add five spice & fry a few seconds longer. Add the onion & fry for 7 minutes until it is richly browned. Stir in the turmeric, ginger, green chile & salt. Combine water with mustard paste & stir into the skillet. Add cauliflower.

Cover & simmer until the cauliflower is tender but still firm. Stir occasionally during cooking & add a small amount of water if needed to prevent sticking. Remove from heat & let stand for 15 minutes.
Sprinkle with sesame seeds & cilantro. Serve.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Pierogies

Servings: 4 servings

Ingredients:

SHELL:
1 tablespoon Warm liquid lecithin
2 cub Whole wheat flour
1 cub White flour
1 teaspoon Sea salt
1 teaspoon Cider vinegar
10 ½ ounce Firm silken tofu
½ cub Water

POTATO FILLING:
6 medium Potatoes, peeled & diced
2 tablespoon Smoked yeast (optional)
1 teaspoon Sea salt
½ teaspoon Black pepper
1 tablespoon Corn oil
1 cub Finely diced onions
5 ounce Firm silken tofu

CABBAGE GARBANZO FILLING:
2 tablespoon Canola oil
2 cub Finely diced cabbage
1 cub Finely diced red onions
1 teaspoon Caraway seeds
½ teaspoon Black pepper
2 teaspoon Minced garlic
1 teaspoon Smoked yeast
1 cub Hot water
½ cub Garbanzo flour

ACCOMPANIMENTS:
Vegan sour cream

Preparation:

Warm lecithin by placing the bottle in simmering water on the stove till lecithin is runny. Stir into the flours & salt & set aside.

Blend the vinegar, tofu & water till smooth. Combine with the flours handling till the dough has a medium stiff consistency. Roll out dough on a floured board forming a 21" x 6" rectangle 3/16" thick.
Cut into 8 equal pieces about 3" x 3" each. (Rolling the dough a littel thinner may yield another 3 pieces). Place about 1 ½ tb filling on each piece. Wet the edges of the dough. Stretch one corner of the dough to meet the opposite corner, forming a triangle & press together, sealing the pierogi.

Bring water to a simmer in a large pot. Drop each pierogi carefully into the water & cook in the simmering water till the pierogi rises to the surface. Remove & drain. They can be sealed in a plastic wrap & kept in the fridge or frozen at this point.

To serve the pierogi, saute in oil until lightly browned. Serve with vegan sour cream.

POTATO FILLING: Cook potatoes till soft. Drain & mash immediately until they are smooth. This should yield 4 c packed potatoes. Add yeast, salt & pepper & mix well.

Saute onions in oil till translucent. Blend tofu till smooth. Stir onions & tofu into the potato mixture. This filing should keep refrigerated for a week.

CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add cabbage, onions & seasonings. Cook for 5 minutes, stirring constantly. Add water & flour & cook till thickened. If necessary, add more flour a tb at a time. This filling should keep in the fridge for a week.

Brother Ron Pickarski, "Friendly Foods"

Pigeon Peas and Rice

Servings: 4 servings

Ingredients:

1 tablespoon Oil
1 small Onion; chopped
2 Garlic cloves; crushed
6 tablespoon Tomato sauce
16 ounce Canned pigeon peas
1 cub Uncooked rice
4 tablespoon Chopped fresh parsley
2 cub Water
1 tablespoon Fresh lime juice
Salt; to taste
Freshly ground black pepepr to taste

Preparation:

Heat the oil in a saucepan and add the onion; simmer for 5 minutes. Add the garlic and tomato sauce and cook 1 minute. Add the peas, rice, and parsley and saute 1 minute. Add the water and lime juice and simmer, covered, for 15 minutes until rice is cooked. Add salt and pepper to taste.

* Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen Mintzias

Pineapple Bundt Cake Supreme

Servings: 16 servings

Ingredients:

1 cub Unbleached all-purpose flour
1 ½ teaspoon Cream of tartar
1 tablespoon Baking soda
¼ teaspoon Sea salt
1 ½ cub Whole wheat flour
½ cub Wheat germ
2 tablespoon Egg replacer
½ cub Water
1 cub Natural applesauce
1 cub Brown sugar
½ cub Light corn syrup
½ cub Pineapple juice concentrate (frozen, thawed)
1 teaspoon Almond extract
10 ½ ounce Silken tofu; drained
2 tablespoon Lemon juice
1 ½ cub Ground almonds
1 cub Crushed pineapple; drained

Preparation:

Preheat oven to 350 F. Oil and flour a bundt pan.

Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl. Stir in whole wheat flour and wheat germ. Set aside.

In a small bowl, whisk egg replacer and water until foamy. Set aside.

In a large bowl, mix applesauce and brown sugar. Stir in corn syrup, juice concentrate, almond extract and egg replacer.

Place tofu in food processor and blend while gradually adding lemon juice through feed tube.

Fold dry ingredients into applesauce mixture alternately with tofu mixture. Gently stir in almonds and crushed pineapple.

Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes.

Turn out on a wire rack and let cool for 30 minutes. Slice and serve.

Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg chol, 148 mg calcium

Hint: Place tofu on paper towels to absorb moisture and make sure it is thoroughly drained before blending.

From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Pineapple Crumble

Servings: 8 servings

Ingredients:

FILLING:
16 ounce Can unsweetened pineapple, crushed & drained
2 medium Pears, peeled, cored & diced
1 teaspoon Vanilla extract
½ teaspoon Cinnamon
1 dash Nutmeg

CRUMB TOPPING:
3 tablespoon Soy or safflower margarine
2/3 cub Matzo meal
1/3 cub Ground walnuts
½ cub Light brown sugar
½ teaspoon Cinnamon

Preparation:

Preheat oven to 350F.

Combine filling ingredients in a mixing bowl & pat into a 9-inch square baking pan.

Melt margarine in a skillet & remove from heat. Stir in the remaining topping ingredients till evenly coated with the margarine. Sprinkle evenly over the top of the pineapple mixture. Bake 25 to 30 minutes.

Nava Atlas, "Vegetarian Celebrations"

Pineapple Mustard Salad Dressing

Servings: 2 cups

Ingredients:

1 cub Apple juice
1 cub Orange juice
½ cub Pineapple pieces
2 each Garlic cloves
¼ each Avocado, peeled
2 teaspoon Prepared mustard
½ teaspoon Tamari

Preparation:

Puree all ingredients in a food processor or blender. Transfer to a jar & seal tightly until ready to use.

Goes very well with a tossed salad

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Pineapple Upside-Down Cake

Servings: 8 servings

Ingredients:

TOPPING:
16 ounce Canned pineapple rings (packed in juice)
¼ cub Reserved pineapple juice
1 tablespoon Vegetable oilOR- melted margarine
½ cub Brown granular sweetener such as Sucanat

CAKE:
12 ounce Pineapple juice concentrate (frozen), thawed
¼ cub Oil
½ teaspoon Vanilla extract; OR...
¼ teaspoon -Finely grated lemon peel
2 cub All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Salt

Preparation:

Preheat oven to 375F.

TOPPING: Drain pineapple slices completely, reserving ¼ cup juice.
(Drink or refrigerate the remainder of the pineapple juice from can.) Coat the bottom and sides of a square 13" x 7" glass baking dish (or similar pan) with 1 tablespoon oil. Sprinkle granular sweetener evenly over bottom of pan, then pour the reserved pineapple juice over sweetener until evenly covered. Carefully lay pineapple slices over bottom of pan, cutting some slices into smaller pieces to fill centers and spaces between rings.

CAKE: Using an electric mixer, beat together thawed pineapple juice concentrate, oil and flavoring until thoroughly combined. Add flour, baking soda and salt; beat just until batter is smooth. Immediately pour over pineapple slices in prepared pan. Bake 25-30 minutes. Cool in pan 10 minutes. Run a knife around edge of cake, then invert pan over a flat surface to remove cake. Cut into squares to serve.

Variation: Try using apple or pear slices instead of pineapple, and apple juice concentrate instead of the pineapple juice concentrate.
Substitute 2 teaspoons of baking powder for the baking soda, and flavor cake with ground cinnamon and cloves.

Copyright 1995 Karen Mintzias

Pineapple, Raisin, & Rum Bread Pudding

Servings: 6 servings

Ingredients:

20 ounce Can crushed pineapples
½ cub Soy milk
5 cub Firmly packed French bread, torn into chunks
2/3 cub Golden raisins
½ cub Firmly packed brown sugar
2 tablespoon Melted margarine
1 tablespoon Rum
1 teaspoon Vanilla extract
½ teaspoon Cinnamon

GLAZE:
1 teaspoon Margarine
1 tablespoon Rum
1 tablespoon Brown sugar
2 tablespoon Sliced almonds

Preparation:

Combine pineapple, milk & bread in a mixing bowl. Stir together & let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9x9 inch baking pan.

Melt the margarine for the glaze in a small skillet. Add the rum & sugar & stir just till the sugar is dissolved. Spoon in a thin layer over the top of the pudding. Bake for 25 minutes at 350F. Top with the almonds & bake for another 15 to 20 minutes, or until the top is golden & beginning to turn crusty. Serve warm

Nava Atlas, "Vegetarian Celebrations"

Pinto Bean Burgers

Servings: 20 burgers

Ingredients:

2 cub Pinto beans, soaked
4 each Dried red chiles
4 each Garlic cloves, halved
4 cub Water
½ teaspoon Sage
2 tablespoon Parsley
½ teaspoon Hungarian paprika
Salt & pepper
Flour, as needed
Oil, for brushing

Preparation:

Rinse soaked beans. Cover with water, add the chiles & garlic cloves, bring to a boil & simmer for 1 hour or until very soft. When cooked, drain well & mash with a potato masher (Note: I have tried running these through a processor, but their consistency is much softer). Do not remove the chiles or garlic unless you really do not want the extra taste. Preheat the oven to 350F.

Add the remaining ingredients & mix very well. Add enough flour to ensure that the patties will hold together. Divide mixture into 20 equal portions & shape into a ball. Flatten each ball into a pattie & place on a lightly oiled cookie sheet. Brush each pattie with a little vegetable oil & bake for 10 minutes. Flip the patties, brush with oil & bake for another 10 minutes. The baking helps them hold together better. Cool on wire racks.

To serve, fry or grill as you would any burger & serve with all the fixings. They also freeze reasonably well.

Recipe by Mark Satterly

Pinto Bean Dip

Servings: 1 cup

Ingredients:

16 ounce Pinto beans, cooked
½ cub Salsa
2 tablespoon Lemon juice
½ teaspoon Cumin, ground
½ teaspoon Coriander, ground
Salt & black pepper

Preparation:

Puree all the ingredients except the salt & pepper in either a food processor or a blender. Seasn with salt & pepper & serve.

"Vegetarian Gourmet" Winter, 1995

Pinto Stuffed Peppers

Servings: 4 servings

Ingredients:

1 cub Pinto beans, soaked
3 Tomatoes
½ cub Celery
1 tablespoon Parsley
Salt
2 tablespoon Tomato ketchup
Oil
1 teaspoon Basil
6 Green bell peppers

Preparation:

Cook pinto beans till very soft. Drain & mash. Saute celery till soft. Add tomatoes, basil & salt. Cook for a few minutes & add ketchup & cooked beans. You should have a thick paste. Add a little water if necessary.

Cut tops of peppers, remove seeds & stuff with the saute. Sprinkle with nutritional yeast. Bake in a hot oven for about 30 minutes.
The peppers should sit in a little water so as not to dry out.

Adapted from King & Scott, "Food for Thought"

Pinto Three Chile Salsa

Servings: 2 cups

Ingredients:

¾ cub Pinto beans, dried
1 teaspoon Salt
3 each Arbol chiles, with seeds
3 each Pasilla chiles, seeded
2 each Jalapeno chiles, for garnish
2 each Chipotle chiles
1/3 each Onion, diced
½ cub Olive oil
2 each Garlic cloves, roasted
2 each Roma tomatoes, blackened
¾ cub Dark beer
1 tablespoon Peanut oil
1 teaspoon Cider vinegar

Preparation:

Wash & drain beans, place in a large pot & cover with water. Cook until soft, about 1 ½ hours, but it make take up to 2 hours. Drain & transfer to a mixing bowl. Add the salt.

Toast the arbol & pasilla chiles together. Rehydrate all dried chiles in one cup of warm water. If using canned or fresh, omit this step. Drain & set aside.

Roast & peel jalapeno chiles, seed, dice & set aside.

Heat olive oil & saute the onion over medium-high heat until caramelized. Transfer to a blender along with the chiles (not the jalapeno chiles), garlic, tomatoes, beer & puree.

In a wok or large skillet, heat peanut oil until smoking hot & add the puree. Re-fry until reduced & thickened, this will take about 5 minutes. Transfer ¾ of this re-fried mixture to a mixing bowl & add beans & cider vinegar. Garnish with jalapeno.

Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995

Plantain Soup

Servings: 6 servings

Ingredients:

2 large Green plantains, peeled
Oil for deep frying
6 cub Stock
Salt & pepper
Fresh lime juice

Preparation:

Slice plantains paper thin & place in a large bowl. Cover with water & soak for 30 minutes.

Drain slices, pat dry with paper towels. Heat oil in skillet & fry plantain slices till they are golden brown. Drain. Crush plantains in a mortar & pestle until you have a thick paste. In a large pot, heat stock & gradually stir in crushed plantain. Season well.

Simmer over low heat, stirring frequently. for 20 to 25 minutes.
Serve sprinkled with lime juice.

Randelman & Schwartz, "Memories of a Cuban Kitchen"

Plum Tomatoes With Olive Oil & Herbs

Servings: 2 servings

Ingredients:

3 Ripe plum tomatoes
2 tablespoon Minced fresh herbs
Olive oil
Pepper to taste

Preparation:

Slice tomatoes crosswise & arrange on two small individual plates.
Sprinkle with herbs & drizzle with olive oil. Add pepper & serve.

Nava Atlas, "Vegetarian Celebrations"

Plums in Plum Wine with Rosemary

Servings: 2 quarts

Ingredients:

2 ½ cub Fresh plums
2 ½ cub Plum wine
1 ½ cub Water
2 cub Sugar
6 each 3" sprigs fresh rosemary

Preparation:

Wash and dry the plums, then prick each one several times with a toothpick or skewer.

Combine the plum wine, water, sugar and two rosemary sprigs in a nonreactive pan and cook over medium-high heat, stirring frequently, until the mixture boils and sugar is dissolved. Remove the pan from the heat, cover, and let steep for 30 minutes.

Prepare the jars, lids and boiling-water bath. Remove the rosemary and bring the liquid to a boil over medium-high heat, stirring occasionally. Fill each hot, dry jar with plums and two rosemary sprigs, leaving ½" headspace. Pour the liquid over the fruit until just covered. Wipe the rims with a clean towel and attach lids securely. Place the jars in the boiling-water bath and, when water returns to a boil, process for 25 minutes. Remove the jars, cool, label and store.

From Maggie Oster's "Herbs in the Pantry" article in "The Herb Companion." August/September 1995, Vol. 7, No. 6. Pg. 34. Electronic format by Cathy Harned.

Polenta

Servings: 8 servings

Ingredients:

1 tablespoon Olive oil
1 cub Carrots, finely diced
1 cub Onions, finely diced
1 cub Celery, finely diced
1 tablespoon Garlic, minced
2 teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Basil, dried
4 cub Water
½ cub Tomatoes, stewed & drained
2 ¼ cub Cornmeal
1 cub Kidney beans, cooked

Preparation:

Heat oil in a large pot. Saute the carrots, onions, celery & garlic along with the salt, pepper & basil for 8 minutes. Cut the tomatoes into small pieces & add them to the pot along with the water. Bring to a simmer, then add the cornmeal & kidney beans. Mix well & cook for 20 minutes, stirring occasionally to prevent burning. If it needs a little longer to cook through, test every two minutes.

Lightly oil a 2 quart mold & press the polenta into it, smoothing out any air pockets. All ow to cool to room temperature & then refrigerate until cold. Unmould onto a plate, garnish if desired & slice.

Serve with a green salad.

Brother Ron Pickarski, "Friendly Foods"

Polenta Stuffed Peppers

Servings: 6 servings

Ingredients:

6 cub Water
2 each Red bell peppers
2 each Green bell peppers
2 each Yellow bell peppers
6 cub Polenta, cooked
2 tablespoon Olive oil

Preparation:

Preheat oven to 350F. Oil a deep baking dish.

Bring water to a boil in a stock pot. Meanwhile, cut off bell pepper tops & reserve. Remove seeds & ribs. Parboil peppers in gently boiling water until tender-crisp. Don't overcook, they only need about 2 minutes. Drain.

Stuff each pepper with 1 cup polenta. Place in prepared baking dish & replace the tops. Drizzle with olive oil. Bake until the peppers are tender, about 30 minutes. Serve hot.

"Vegetarian Gourmet" Spring, 1995

Polenta with Broccoli

Servings: 6 cups

Ingredients:

6 ½ cub Water
1 cub Broccoli florets
1 teaspoon Salt
2 cub Cornmeal
2 tablespoon Margarine

Preparation:

Bring water to a boil in a large stockpot. Add broccoli & salt & boil for one minute. Sprinkle in the cornmeal gradually, stirring constantly with a wooden spoon. When the cornmeal has been added, reduce heat to low. Cook & stir until the polenta begins to thicken & pulls away from the side, it should take about 30 minutes. Remove from heat & stir in the margarine.

To serve, top with marinara sauce or caponata. Spread onto an oiled baking sheet, cover & refrigerate for later use as a pizza crust or for sandwiches.

"Vegetarian Gourmet" Spring, 1995

Polk's Cauliflower Northern Italian-Style

Servings: 4 servings

Ingredients:

1 small Head cauliflower
2 teaspoon Olive oil
4 each Cloves garlic, minced
⅛ teaspoon Freshly ground pepper
3 tablespoon Red wine vinegar
2 tablespoon Water

Preparation:

Trim cauliflower, then separate in small flowerets. Heat large skillet or wok over medium-high heat 30 seconds. heat olive oil in pan 20 to 30 seconds. Reduce heat to medium. Saute garlic in oil, stirring constantly, until it just starts to brown. Add cauliflower.
Stir 2 to 3 minutes. Add pepper, vinegar and water. Cook over low heat, covered, about 10 minutes.

Each serving: 2 grams fat and 45 calories each

Posted by: Vern Hoffman GOB&G Hangout (314)423-1662

Source: County Star Journal 11/1/95

Pomegranate-Eggplant Relish

Servings: 1 recipe

Ingredients:

1/3 cub Olive oil
1 medium Eggplant; diced medium
1 medium Red onion; diced small
2 tablespoon Minced garlic
1 cub Tomato juice
1/3 cub Pomegranate molasses
Salt and pepper; to taste
¼ cub Roughly chopped fresh mint
1 each Pomegranate; seeds of

Preparation:

In a large saute pan, heat oil over high heat until hot but not smoking. Add eggplant and cook, stirring, until well seared and quite soft, about 5 to 7 minutes. Reduce heat to medium, add onion and cook, stirring, for 2 to 3 minutes. Add garlic and cook, stirring, for 1 minute.

Add tomato juice and pomegranate molasses, bring just to a boil, reduce heat to low and simmer, stirring occasionally, for 5 minutes.
Remove from heat, season with salt and pepper, stir in the mint and pomegranate seeds and serve hot or cold.

This relish will keep, covered and refrigerated, for about 6 days.

Yield: About 4 cups.

From John Willoughby and Chris Schlesinger's New York Times News Service "Pucker Power: Sour Tastes Can Sound a Sweet Note for Discriminating Cooks" 01/31/96 article in "The (Louisville, KY) Courier-Journal." Pg. C6. Electronic format by Cathy Harned.

Portabella Mushroom Risotto

Servings: 6 servings

Ingredients:

MUSHROOMS:
2 large Portobello mushrooms (6 oz)
2 tablespoon Olive oil
1 tablespoon Minced shallot
2 tablespoon Balsamic vinegar
Salt (to taste)
Black pepper (to taste)

MUSHROOM BROTH:
1 teaspoon Minced garlic
1 teaspoon Minced shallot
1 tablespoon Olive oil
3 ounce Red wine
4 cub Vegetable stock

RISOTTO:
3 tablespoon Diced onion
1 tablespoon Olive oil
1 cub Arborio rice
½ teaspoon Salt
1 teaspoon Ground black pepper
1 cub Warm vegetable stock
1 tablespoon Olive oil

Preparation:

To prepare the mushrooms: Remove stems from mushrooms. Set stems aside for mushroom broth. Wipe the mushrooms clean with a damp cloth. Combine olive oil, shallot, balsamic vinegar, salt and pepper. Toss mushroom caps in the mixture to coat well. Grill or broil mushrooms until tender, about 10 minutes. Cut into nickel-size chunks; set aside. (Mushrooms can be made ahead and refrigerated).

To prepare mushroom broth: Mince reserved mushroom stems; set aside.
Saute garlic and shallot in the olive oil until translucent. Add minced stems. Saute a few minutes more. Pour in red wine and increase the heat, stirring until almost all the wine has evaporated.
Add stock. Lower the heat and simmer uncovered about 25 to 30 minutes or until the liquid is reduced by one-fourth. Set aside. (Broth can be made ahead and refrigerated. Reheat before using in risotto.)

To prepare risotto: Cook the onion in the oil until soft but not browned. Add the rice; stir until it is coated. Cook, stirring, until a toasted aroma develops. Stir in salt and pepper. Add the reserved mushroom stock in several additions, stirring the rice frequently and letting most of the stock be absorbed before adding more. If you do not have enough mushroom stock, finish making risotto with stock. Cook until the rice is almost tender and most of the liquid is absorbed. Stir in oil and reserved mushrooms.

Posted by: Vern Hoffman GOB&G Hangout (314)423-1662

Source: St. Louis Post-Dispatch Magazine 10/29/95

Portobello Stems with Potatoes and Garlic

Servings: 4 servings

Ingredients:

2 large Russet potatoes, peeled
4 tablespoon Vegetable oil
1 small Onion(s), finely chopped
2 each Garlic clove(s)
Finely chopped
Cleaned stems from
4 large Fresh portobellos
Sliced in ½" rounds
Spanish paprika
Salt
1 tablespoon Parsley, chopped

Preparation:

Slice the potatoes into ⅛-to-¼-inch-thick round. Then slice the rounds again into matchstick-size pieces, ⅛-¼-inch-wide and about 2-3 inches long. Keep covered with cold water until ready to use.

Place the oil in a large saute pan. Heat over medium heat, and then add the potatoes. Fry the potatoes until they begin to brown, about 4 min. Add the onion and garlic and continue to fry until the potatoes begin to soften, about 5 min more. Add the mushroom stems and continue to fry, adding more oil if the mixture is too dry. When the mushrooms begin to go limp, in about 3 min, add the paprika and salt to taste. Sprinkle parsley on top and serve.

"A Cook's Book of Mushrooms" by Jack Czarnecki

Portobellos & Roasted Peppers w/ Soy-Balsamic Vinaigrette

Servings: 6 servings

Ingredients:

1 each Red bell pepper
1 each Green bell pepper
1 each Yellow bell pepper
3 tablespoon Olive oil
2 each Portobello mushrooms (6- to 7-inch diameter), stemmed, caps cut into ¼-inch-wide slices
3 each Garlic cloves; minced
1 ½ teaspoon Minced fresh rosemary
1 ½ teaspoon Minced fresh sage
8 cub Mixed baby greens
Soy-balsamic vinaigrette
3 tablespoon Balsamic vinegar
1 tablespoon Soy sauce
¼ teaspoon Dried crushed red pepper
1/3 cub Olive oil

Preparation:

Roast peppers over gas flame or in broiler until skins are black all over. Place in a covered bowl or paper bag and let stand 10 minutes.
Remove and discard peels and seeds from peppers. Slice peppers ¼ inch thick. (May be prepared up to 1 day in advance and refrigerated until ready to proceed.)

In a large skillet, heat oil on medium high and saute mushrooms and garlic until tender. Stir in rosemary and sage, and cook for another 30 seconds. Let mixture cool to room temperature.

Place mushrooms and peppers over greens on a large platter. Dress with Soy-Balsamic Vinaigrette (below).

SOY-BASALMIC VINAIGRETTE: Whisk together vinegar, soy sauce and red pepper in a medium bowl. Whisk in oil a little at a time. Add salt and pepper to taste. May be prepared 1 day in advance, and stored in the refrigerator in a covered container. Allow dressing to come to room temperature, and whisk again before serving.

Adapted by Karen Mintzias from a recipe in: Bon Appetit (January 1996)

Potato and Rice Pilaf with Peas and Cumin

Servings: 4 servings

Ingredients:

¼ cub Olive oil
1 cub Potato, diced
1 teaspoon Cumin seeds
¼ cub Onion, diced
1 each Garlic clove, minced
1 cub White basmati rice
1 ¾ cub Vegetable broth
½ teaspoon Salt
½ cub Frozen peas, thawed

Preparation:

1. Heat the oil in a large wide non-stick saucepan, until hot enough to sizzle a piece of potato. Fry the potatoes, stirring and turning, until evenly golden, about 8 min.

2. Stir in the cumin and saute for 1 min. Add the onion and saute until tender, about 3 min. Add the garlic and saute for 1 min. Stir in the rice and saute for 2 min more. Add the broth and salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 12 min. Sprinkle the peas over the top, cover, and cook for 3 min, or until the broth is absorbed.

3. Let stand, uncovered and off the heat, for 5 min before serving.

"Rice: The Amazing Grain" by Marie Simmons

Potato Bonne Femme

Servings: 6 servings

Ingredients:

8 cub Water
½ teaspoon Salt
1 pound Potatoes, cubed
1 pound Leeks, cleaned, trimmed & thinly sliced
¼ cub Parsley, chopped

Preparation:

In a large soup pot, bring the water to a boil. Add salt, potatoes & leeks. Cover, reduce heat & cook until the vegetables are soft. This should take about 30 minutes. Set aside to cool slightly.

Transfer the soup to a food procesor or blender & puree until smooth.
Be careful not to over blend otherwise the potatoes will become sticky. reheat, stir in the parsley & serve.

VARIATIONS: Use any combinations of carrots, broccoli & beans. Add 1 package of watercress before pureeing the soup.

"Vegetarian Gourmet" Winter, 1995

Potato Foccacia

Servings: 1 foccacia

Ingredients:

CRUST:
½ tablespoon Yeast
1 cub Lukewarm water
½ teaspoon Sugar
1 teaspoon Salt
2 teaspoon Parsley
1 tablespoon Olive oil
1 tablespoon Wheat germ
3 cub Flour

TOPPING:
3 medium Potatoes, diced
1 ½ tablespoon Olive oil
Salt & pepper
Olive oil, for brushing
Parsley, chopped

Preparation:

In a mixing bowl, combine the yeast, water, sugar, salt, oil & parsley. Let stand until the yeast starts to froth. Mix in the wheat germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the remaining flour & knead until the dough is soft & pliable. Lightly oil a clean bowl & cover with a towel. Let rise until doubled in bulk.

Meanwhile, heat oil in a large skillet & saute the potaotes until they are soft. Remove from heat & set aside. Preheat oven to 350F.

Roll out the dough to fit into a cookie sheet or on a pizza stone.
Lightly sprinkle the cookie sheet with cornmeal & place the dough on the sheet. Stretch into the corners & build up the edges slightly.
Let rest for 10 minutes.

Brush the dough with olive oil & spread the potatoes over the top.
Generously salt & grind fresh black pepper over the top & finish with the fresh parsley. Bake for 25 minutes or until the crusts are done.
Cut up & serve immediately or let cool. This is equally good cold & served at room temperature.

NOTE: I think that this recipe still needs something to pick it up a little if you have any ideas, please let me know. It is based on a recipe a friend of mine ordered in Glasgow in an Italian Restaurant, she apparently orders it a lot, I had never seen it before. There is a lot of starch, but don't let that put you off. I found it better cold than hot, but that may be my preference.

Recipe by Mark Satterly.

Potato Parsley Bisque

Servings: 6 servings

Ingredients:

1 cub Raw almonds or cashews
5 cub Vegetable stock or bouillon
1 pound Red-skinned potatoes unpeeled, cut into ½-inch cubes
2 medium Leeks; sliced (thoroughly washed)
1 cub Finely chopped fresh parsley
1 teaspoon Freshly squeezed lemon juice
1 teaspoon Fine sea salt
¼ teaspoon Freshly ground black pepper

Preparation:

Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.

Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.

In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes.

Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth.

Serve immediately.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Potato Roti

Servings: 4 servings

Ingredients:

3 each Potatoes, peeled
2 each Green chiles, chopped
1 teaspoon Crushed red chiles
1 tablespoon Cilantro
1 ½ teaspoon Mango powder
1 teaspoon Salt
2 tablespoon Oil
5 ounce White flour
Oil, for frying
Flour, for dusting

Preparation:

Boil potatoes, drain & mash. Stir in the chiles, cilantro, mango powder, salt & oil. Gradually stir in the flour to form a soft dough. Divide into 6 pieces & roll out into 5" rounds. Set aside.

Heat a griddle, place a roti on the griddle, drop about 1 ts oil around the edges & lift them gently so the oil slips under the roti.
Pour another ts oil onto the roti & gently turn over.

When lightly browned, remove & set aside. Cook all the rolls in this way & serve hot.

Shehzad Husain, "Vegetarian Indian Cookery"

Potato Soup with Lemons

Servings: 4 servings

Ingredients:

2 tablespoon Oil
2 each Yellow onion, sliced
1 tablespoon Grated lemon zest
½ teaspoon Ginger, grated
1 cub Lemon juice
½ teaspoon Sugar
½ teaspoon Salt
½ teaspoon Fresh ground pepper
4 cub Water
4 large Red potatoes, boil & chop
2 tablespoon Italian parsley, chopped

Preparation:

In a saucepan over medium heat, melt the butter. When it begins to foam, add the onions, lemon zest, and ginger and saute until the onions are translucent, about 10 min. Add the lemon juice with sugar, salt and pepper; continue to saute for 2-3 min longer. Add the water, raise the heat to high, and bring to a boil. Cover, reduce the heat to medium, and simmer until the broth is golden and the onions have almost completely disintegrated, about 30 min.

Remove from the heat and strain through a sieve into a clean container; discard the contents of the sieve. Working in batches if necessary, combine the strained stock and the potatoes in a blender or food processor and puree until smooth. Transfer the puree to a clean saucepan and bring to a gentle boil.

Ladle into warmed soup bowls and garnish each serving with a little of the parsley.

"Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 70

Potatoes Primavera

Servings: 4 servings

Ingredients:

10 large Mushrooms, cleaned & quartered
2 medium Zucchini, cut into 1" cubes
2 medium Red bell peppers, seeded & cut into 1" cubes
2 medium Potatoes, scrubbed & cut into 1" cubes
1 medium Onion, coarsely chopped
5 teaspoon Olive oil
Salt & pepper

Preparation:

Preheat oven to 425F. In a large roasting pan, toss together all ingredients except salt & pepper. Roast for about 45 minutes, or until vegetables are nicely browned and potatoes are tender, stirring occasionally. Sprinkle with salt & pepper. Serve hot or at room temperature.

Posted by Jean Cash

Potatoes with Parsley Sauce

Servings: 8 servings

Ingredients:

6 large Red skinned potatoes, scrubbed
1 cub Firmly packed parsley
¼ cub Olive oil
1 cub Chopped cucumber
½ Lemon, juiced
2 tablespoon Minced dill
2 Scallions, chopped
Salt & pepper to taste
Poppy seeds for topping

Preparation:

Cook potatoes in their skins until done but still firm. when cool enough to handle, quarter them lengthwise & slice ½-inch thick.

Place sauce ingredients in a food processor & process till mixture is smooth & thick. toss at once with the potatoes. Season to taste.
Transfer to a shallow serving dish & sprinkle with poppy seeds. Serve warm.

Nava Atlas, "Vegetarian Celebrations"

Pumpkin Miso Soup

Servings: 5 servings

Ingredients:

2 tablespoon Mellow white miso
2 tablespoon Water
3 each Green onions, finely chopped
1 tablespoon Ginger, minced
2 teaspoon Peanut oil
2 cub Pumpkin, cooked & pureed
2 cub Vegetable stock
1 cub Water

Preparation:

Mix together the miso with the 2 tb water in a small bowl & set aside.

Saute green onions & ginger in oil in a soup pot for 5 minutes.
Transfer to a blender & combine with pumpkin & broth. Blend until smooth. Return to soup pot & stir in the 1 cup water. Heat over medium-low heat until heated through, about 5 minutes. Remove from heat. Stir in the miso mixture & serve immediately.

"Vegetarian Gourmet" Fall, 1995

Pumpkin Soup

Servings: 8 servings

Ingredients:

1 Onion; sliced or diced
2 Garlic cloves; peeled
6 cub Water
16 ounce Cooked pumpkin (canned is okay)
1 teaspoon Salt; or to taste
1 dash Pepper
½ teaspoon Sugar
¼ teaspoon Galangal powderOR- ground ginger
½ cub Coconut milk, canned

Preparation:

Simmer onion and garlic in water until very soft. Transfer to blender or food processor. Add cooked pumpkin and process until mixture is smooth.

Blend in remaining ingredients. Heat soup gently just before serving.

From the kitchen of Karen Mintzias

Pumpkin-Banana-Walnut Bread

Servings: 12 servings

Ingredients:

2 cub Wholewheat pastry flour
2 teaspoon Baking powder
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Salt
2 each Bananas, ripe & mashed
1 cub Pumpkin, cooked & pureed
¼ cub Maple syrup
¼ cub Oil
1 teaspoon Vanilla
½ cub Walnuts, chopped

Preparation:

Preheat oven to 350F. Lightly oil a loaf pan & set aside.

Sift together flour, baking powder, cinnamon, nutmeg & salt. Blend the remaining ingredients, except the walnuts, until smooth. Stir wet ingredients into dry ingredients until just combined. Fold in the walnuts.

Spoon batter into prepared loaf pan. Bake until a knife inserted into the centre comes out clean, approximately 1 hour. Cool on a wire rack before slicing.

"Vegetarian Gourmet" Fall, 1995

Puree of Sweet Potato Soup

Servings: 6 servings

Ingredients:

1 tablespoon Flavorless cooking oil
1 medium Onion; chopped
6 cub Low-sodium chicken brothOR water, or a mixture
1 ¼ pound Sweet potatoes peeled and roughly diced
½ teaspoon Nutmeg
1 teaspoon Salt; or to taste
¼ teaspoon White pepper
½ cub Chunky cranberry sauce
Sour cream

Preparation:

Heat oil in a pot over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

Pyajklir Chochuri

Servings: 4 servings

Ingredients:

1 medium Eggplant
1 ½ tablespoon Vegetable oil
2 each Red chiles, dried
¼ teaspoon Five-spice powder
¼ teaspoon Turmeric
½ teaspoon Salt
2 teaspoon Roasted red chile paste
1 tablespoon Water
1 cub Green onions, chopped

Preparation:

Smoke & roast eggplant. Cool, mash & set aside.

Heat oil in a large skillet & fry red chiles until they darken: this only takes a few seconds in hot oil. Add five-spice powder & fry until it starts to crackle. Stir in the turmeric & salt, followed by the red chile paste & water. Mix well. Add the eghgplant, cover & simmer 10 to 15 minutes. Add green onions & simmer a further 2 minutes. Serve at once otherwise the green onions will lose their colour.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Quick Beer Mustard

Servings: 2 cups

Ingredients:

1 cub Mustard powder
¼ cub Cold water
½ cub Beer or ale (flat or fresh)

Preparation:

Whisk the mustard together with the cold water in a medium sized bowl & set aside for 10 minutes.

Stir in the beer & mix thoroughly. Serve immediately or store in an airtight container in the refrigerator for up to six months. This mustard makes an excellent addition to salad dressings.

"Vegetarian Gourmet" Winter, 1995

Quick Pasta Salad

Servings: 2 servings

Ingredients:

1 cub Uncooked whole wheat or spinach elbow macaroni shells, or spirals
1 ½ cub Chopped mixed vegetables
½ cub Oil free salad dressing

Preparation:

Cook the macaroni in boiling water just til tender, 8-10 mins. Mix with the veggies and dressing, and toss to coat.
"The McDougall Plan" by John McDougall Typed by Lisa Greenwood

Quick Sweet Pickles

Servings: 7 pints

Ingredients:

6 pound Cucumbers
1 large Sweet red pepper; cut into strips
1 small Onion, sliced
2 each Garlic cloves
1 ½ cub Pickling salt
2 quart Crushed ice
3 cub Sugar
1 quart White vinegar
2 tablespoon Mustard seeds

Preparation:

Wash cucumbers; remove ¼-inch from ends. Cut into ¼-inch slices.
Combine cucumbers, red pepper, onion, and garlic in a large bowl; add salt, and stir well. Pack ice over cucumbers; cover and let stand 3 hours. Remove garlic; rinse, and drain.

Combine remaining ingredients in a large Dutch oven; bring to a boil.
Add vegetables and reduce heat; simmer, uncovered, 5 minutes. Pack cucumber mixture into hot, sterilized pint jars, leaving ½ inch headspace. Wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 10 minutes.

H.F. Bowman in "Southern Living" July, 1987 Posted by Jeff Pruett

Ragout of Wild Mushrooms

Servings: 4 servings

Ingredients:

2 tablespoon Dried porcini mushrooms
½ cub Cold water
½ cub Shallots, coarsely chopped
1 tablespoon Olive oil
4 each Garlic cloves, chopped
3 ¼ cub Mixed wild mushroomscut into 1" pieces
1 teaspoon Salt
1 teaspoon Pepper
2 each Thyme sprigs
1 cub Plum tomatoes, diced
¼ cub Tomato sauce
½ cub Red wine
1 teaspoon Porcini Powder (opt)

Preparation:

This dish can be served on rice, with polenta, or as the topping for pasta or baked potatoes.

1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; coarsely chop the mushrooms and set aside. Strain the porcini water through a fine-mesh sieve and reserve.

2. In a medium skillet, saut‚ the shallots in olive oil until they soften, about 2 minutes. Add the garlic and saut‚ until light brown, 2-3 minutes. Add the porcini and wild mushrooms and toss well.

3. Add the salt, pepper, thyme, tomatoes, tomato sauce, wine, porcini water, and Porcini Powder, if using. Bring to a simmer over high heat. Turn heat to low, cover and simmer until the mushrooms are cooked, 10-15 minutes. If the mushrooms are cooked through but the sauce is too thin, uncover and simmer for a few minutes until the sauce has thickened. Remove the thyme. Serve hot.

Can be prepared 1 day ahead and refrigerated. Reheat gently before serving.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Rainbow Blossom's East Indian Spring

Servings: 4 servings

Ingredients:

SALAD:
1 ½ cub Unhulled barley, uncooked
3 cub Water
½ cub Snow peas, lightly steamed
1/3 cub Peanuts
¼ cub Raisins
¼ cub Coconut
½ each Carrot, diced
¼ each Red pepper, diced
1 each Scallion, diced
½ Tomato, diced

DRESSING:
2 ½ teaspoon Curry powder
¼ teaspoon Each cinnamon & turmeric
½ teaspoon Fennel or anise seed
2 pinch Cayenne
1 teaspoon Liquid sweetener
⅛ cub Vinegar
⅛ cub Olive
⅛ cub Vegetable oil

Preparation:

Cook barley in water until tender, about 1 hour and 15 minutes. Drain and chill.

In a large bowl, whisk together with a fork the dressing ingredients.
Refrigerate.

Into a large bowl, measure out 3 cups of the barley. Add snow peas, peanuts, raisins, coconut, carrot, red pepper, scallion and tomato.
Add dressing and toss well. Chill until ready to serve.

From chef Tess Krebs/Rainbow Blossom organic food store/Louisville, KY in Alice Colombo's 07/29/92 "Cook's Corner" column called "White Bean Soup Waits at the End of the Rainbow" in "The (Louisville, KY) Courier-Journal." Pg. C6. Electronic format by Cathy Harned.

Rainbow Blossom's Vegan Banana Muffins

Servings: 12 muffins

Ingredients:

1 cub Each cornmeal and rice flour
½ cub Soy flour
1 teaspoon Salt
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Cinnamon
1/3 cub Chopped almonds
2 tablespoon Canola oil
1 cub Soy milk
1 2/3 cub Ripe banana, mashed
1 teaspoon Vanilla
1 tablespoon ENER G egg replacer
¼ cub Water

Preparation:

Put cornmeal, rice and soy flours, salt, baking powder, baking soda, cinnamon and almonds in a large bowl. Toss to combine.

In a separate bowl, combine oil, soy milk, mashed banana and vanilla.
Whisk egg replacer with water. Stir into oil mixture.

Pour wet ingredients into dry ingredients. Stir quickly and gently until just blended. Divide batter equally into lightly greased muffin tins. Bake at 375 F. for 25 to 30 minutes.

From Rainbow Blossom organic food store/Louisville, KY as requested by Louisvillian Anne Baldwin, who was on a wheat-free diet, in Alice Colombo's 07/29/92 "Cook's Corner" column called "White Bean Soup Waits at the End of the Rainbow" in "The (Louisville, KY) Courier-Journal." Pg. C6. Electronic format by Cathy Harned.

Rainbow Blossom's White Bean Soup

Servings: 1 recipe

Ingredients:

1 ¼ cub Navy beans
1 quart Water
1 medium Onion, diced
2 each Garlic cloves, crushed
1 each Celery rib, diced
1 each Carrot, diced
¼ pound Mushrooms, sliced
1 medium Potato, diced
2 tablespoon Olive oil
½ teaspoon Savory
1 teaspoon Oregano
1 teaspoon Sage
1 teaspoon Salt
½ teaspoon Black pepper
1 pinch Cayenne pepper
1 ¼ quart Vegetable stock
½ medium Summer squash, dided

Preparation:

Place beans and water in a large kettle. Cook 1 hour. While beans are cooking, prepare vegetables.

In a large skillet, heat olive oil. Add onion, garlic, celery, carrot, mushrooms and potato. Saute lightly. Add to the beans along with herbs, salt and peppers. Go light on the herbs at first - you can always add more. Add vegetable stock.

Bring soup to a boil, then reduce heat and simmer 1 to 1 ½ hours or until beans are tender. Add the squash in the last 20 minutes of cooking. Adjust seasonings and serve.

Tess Krebs/Rainbow Blossom organic food store/Louisville, KY in Alice Colombo's 07/29/92 "Cook's Corner" column called "White Bean Soup Waits at the End of the Rainbow" in "The (Louisville, KY) Courier-Journal." Pg. C6. Electronic format by Cathy Harned.

Raisin Bread

Servings: 2 loaves

Ingredients:

4 cub Whole wheat flour
4 cub White flour
1 tablespoon Salt
3 ½ cub Raisins
1 cub Honey
1 cub Lukewarm water
1 tablespoon Yeast
4 cub Warm water

Preparation:

Combine all the dry ingredients in a large bowl & set aside. Dissolve yeast in 1 c lukewarm water & add 2 ts sugar or honey. Set aside till frothy.

Add yeast to the flour mixture with the honey. Add water a little at a time until you have a soft, doughy texture. Knead until it is wel mixed. Add more flour or water as necessary. Cover & let rise till doubled in bulk.

Punch down dough, knead for a few minutes & then divide dough into two portions. Place each piece in a greased loaf tin. Cover & let rise till doubled in bulk.

Bake at 350F for 50 to 60 minutes. Makes 2 loaves.

Recipe by Mark Satterly

Ratatouille

Servings: 6 servings

Ingredients:

½ pound Egplant
½ pound Zucchini
1 teaspoon Salt
3 tablespoon Olive oil
½ pound Onions, thinly sliced
2 each Green peppers, sliced
2 each Cloves garlic, mashed
3 tablespoon Olive oil
Salt & pepper to taste
1 pound Ripe tomatoes
Salt & pepper
3 tablespoon Parsley

Preparation:

NB. This ratatouille recipe is the only one I know in which the vegetables all retain their own identity and don't end up in a more-or-less anonymous mush. The disadvantage is that it is a lot of trouble to prepare. Try it none-the-less in the early autumn, when the ingredients are all reasonable in price and at their best. Don't bother with watery orange tomatoes and glasshouse grown peppers & aubergines.

Peel the eggplants and wipe the zucchinis. Remove the ends then cut into ⅜" (1cm) thick slices. The slices should be taken engthwise and end up about 1" by 3" (2.5 x 8 cms). Place the vegetables in a bowl and toss with the salt - you can use a little more if you feel like it. Turn into a colander and layer evenly placing a weighted plate on top. Leave 30 minutes to drain.

Peel the tomatoes and halve them across. Squeeze each half to push out the pips, and then put them cut side up in a rack or colander.
Sprinkle with salt and then turn over. Sprinkle again and leave for about half an hour. Slice them into ½" (1cm) strips, removing the stems if tough. Leave aside until ready to use.

Peel and slice the onion thinly, core the green peppers and slice them, crush the garlic. Chop the parsley.

Put the olive oil in a large frying pan. While it is heating, dry the eggplants and zucchinis carefully with paper towels. A layer at a time and starting with the zucchinis, fry them and the eggplants on both sides until lightly browned - about a minute a side. When fried, keep on a plate until needed. Add more oil if needed.

When all are fried, sweat onions with the peppers and the garlic in the remaining oil in the same pan, adding further oil at the beginning if needed. Cover the pan and cook about 10 minutes until the vegetables are tender but not browned. Season to taste.

Now layer the tomatoes on top of the onion pepper mixture, and season with salt and pepper. Cover and simmer 5 minutes or until the tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil for several minutes, until juice has almost entirely evaporated.

Take a large fireproof casserole, and in the bottom, put 1/3 of the tomato mixture. Sprinkle over it 1/3 of the parsley, then layer half of the eggplants and zucchinis. Repeat with a second 1/3 of the tomato mixture, a second third of parsley and the remaining eggplants and zucchinis. Now cover with the remaining tomato mixture and parsley. Cover the casserole and simmer over low heat for 10 minutes.
Correct seasoning, if needed. Raise heat slightly and cook uncovered for about 15 minutes longer, basting several times until the juices have evaporated, leaving a few spoonfuls of flavoured olive oil. Be careful of the heat, do not let the vegetables scorch in the bottom of the casserole.

Either serve, or leave to cool. Ratatouille may be served cold or warm as a starter, or warm as an accompaniment to meat courses. If wanted warm, reheat gently just before serving time, taking care not to burn the vegetables.

Don't be put off by the length of this recipe. It IS a fiddle, but the result is simply superlative. We often make the dish in double quantities or more and sterilise in jars.

"Mastering the Art of French Cooking" Posted by Ian Hoare.

Red Beans & Rice

Servings: 8 servings

Ingredients:

½ pound Red kidney beans, soaked
1 large Green bell pepper, cut into strips
1 Bay leaf
¼ cub Olive oil
1 medium Onion, chopped
1 small Green bell pepper, chopped
4 Garlic cloves, chopped
¼ teaspoon Oregano
½ teaspoon Cumin
3 teaspoon Salt
Black pepper to taste
2 cub Rice

Preparation:

Cook kidney beans with bay leaf & strips of pepper. Simmer till tender. Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes.

When the beans are cooked, drain them reserving 3 cups of stock. Add beans to saute. Put pot over high heat & add the cumin, , salt, pepper & rice. Cook with reserved stock until all the liquid has been absorbed. Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. Discard bay leaf, adjust seasonings & serve.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

Red Bell Pepper Soup

Servings: 3 servings

Ingredients:

2 tablespoon Olive oil
1 medium Onion, diced
1 cub Potato, chopped
1 cub Carrots, julienned
1 large Red bell pepper, diced
1 teaspoon Rosemary
½ teaspoon Fennel
½ tablespoon Hungarian paprika
1 teaspoon Parsley
2 cub Stock
2 tablespoon Soy sauce
Salt & pepper

Preparation:

Saute onion in olive oil for 2 minutes. Add half the carrots, the rest of the vegetables along with the seasonings & continue to saute for 5 minutes. Add the stock & the soy sauce. Bring to a boil & simmer for 20 minutes or until the vegetables are tender. Puree the soup. Return to the pot & add the rest of the carrots. Return the soup to a boil & simmer for 5 minutes, stirring constantly. Serve piping hot.

Recipe by Mark Satterly

Red Berry Wassail

Servings: 10 cups

Ingredients:

8 cub Water
4 each Cranberry teabags
10 each Whole allspice
16 each Whole cloves
1 each 12 oz can frozen raspberry/ cranberry concentrate

Preparation:

Place all ingredients in a saucepan & bring to a boil. Remove from the heat & set aside. Let rest for 10 minutes. Remove the teabags & spices & serve while still hot.

"Vegetarian Gourmet", Winter 1995

Red Kidney Bean Soup

Servings: 1 recipe

Ingredients:

1 tablespoon Vegetable oil
1 medium Onion, sliced
4 each Garlic cloves, crushed
1 medium Carrot, sliced
2 tablespoon Red chiles, chopped, fresh*
½ teaspoon Thyme
2 tablespoon Parsley
2 each Bay leaves
½ cub Tomatoes, finely chopped
3 teaspoon Tomato paste
1 cub Red kidney beans, soaked
7 cub Vegetable stock
Salt & pepper
½ tablespoon Nutritional yeast, optional+

Preparation:

Heat oil in a large soup pot. Stir in the onions, garlic and carrots.
Cover & sweat over low heat for 5 minutes. Add the chiles and herbs, stir well & continue to cook, covered, for a further 5 minutes. Stir in the tomatoes, tomato paste & kidney beans. Mix well, ensure that the heat is very low, & cook for 3 to 5 minutes, stirring occasionally. Pour in the stock, season with salt & pepper & bring to a boil. When at a full rolling boil, let it boil hard for 5 minutes, then reduce the heat & simmer until the beans are tender.
The length of time will vary, depending upon the age of the beans, from 50 minutes, to 2 hours. When cooked, turn off the heat, stir in the nutritional yeast, if desired & let cool.

Once cool, transfer the soup, in batches, to a food processor or blender & blend until very smooth. Return to a clean pot & gently re-heat. Serve with good, home-made bread. It will also work with a good, hearty flat bread, if that's not too much of a contradiction in terms. Try a Native flat bread, for example.

* I'm experimenting with fresh chiles rather than dry ones, I find the flavour to be intense, but I find that I may be over doing the quantities, so reduce the amount if you prefer less hot food. If you do not have fresh, a good guideline is to use dried in the following quantities: 1 dried chile gives a mild flavour; 2 give a medium heat; 3 will be hot; then there's people like me & others who will go up from there, depending upon taste. The trick is to use only enough chiles so that the other tastes are not masked.

+ This is optional. It's another area of experimenting. I find that a little nutritional yeast in pureed foods, or in "cream" sauces, gives added creaminess to dishes. It is entirely up to the cook.

Recipe by Mark Satterly.

Red Lentil Loaf

Servings: 6 servings

Ingredients:

1 cub Dried red lentils
3 cub Water
1 cub Rolled oats
1 ½ teaspoon Egg replacer
2 tablespoon Water
1 cub Cooked brown rice
1 cub Grated carrots
2 tablespoon Low-sodium tamari
2 Scallions; chopped
2 Garlic cloves; minced
1 teaspoon Dried sage

RED PEPPER SAUCE:
1 Red bell pepper; chopped
½ cub Light soy milk
2 tablespoon Tahini or cashew butter
1 tablespoon Arrowroot; PLUS:
1 teaspoon Arrowroot
1 pinch Sea salt
2 tablespoon Dijon mustard
1 pinch Cayenne pepper
1 tablespoon Minced fresh basil; -OR-
½ teaspoon -Dried basil

Preparation:

Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9 minutes in pressure cooker).

Preheat oven to 350 F. Oil a loaf pan and sprinkle sides and bottom with a tablespoon of oats.

Whisk egg replacer with 2 tablespoon water until light and foamy.

In a large bowl, combine egg replacer and lentils with remaining ingredients.

Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand for 5 to 10 minutes before slicing.

Per serving: 149 cal, 7 g prot, 340 mg sod, 28 g carb, 1 g fat, 0 mg chol, 31 mg calcium

* HINTS: Use one whole egg instead of egg replacer and water.
* For a firmer loaf, add ¼ cup dried bread crumbs to mixture * before baking.
* Serve with Red Pepper Sauce (below)

RED PEPPER SAUCE (makes about 1 cup):
=====================================
Place bell pepper, soy milk, tahini and arrowroot in a blender. Blend until smooth and creamy.

Pour mixture into a saucepan and bring to a boil while stirring constantly with a wire whisk. Reduce heat to low and whisk in salt, mustard and cayenne pepper. Sprinkle with basil and serve.

Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb, 3 g fat, 0 mg chol, 10 mg calcium

From: Vegetarian Gourmet - Winter 1993
Typed for you by Karen Mintzias

Red Onion Pizzas

Servings: 1 recipe

Ingredients:

2 teaspoon Olive oil
Water
3 cub Thinly sliced red onions
2 teaspoon Red wine vinegar
1 teaspoon Julienned orange zest
1 cub Thinly sliced zucchini
4 each (1-ounce) pita breads
1 tablespoon Plus 1 teaspoon choppedcilantro

Preparation:

Heat 1 teaspoon oil and ¼ cup water in large nonstick skillet; add onion. Cook over low heat, covered, 30 minutes. Stir in vinegar and orange zest; cook, uncovered, 10 minutes, or until all liquid is absorbed.

Preheat oven to 400F. Coat baking sheet with vegetable oil spray. In a small bowl, combine zucchini, 1 tb water and remaining 1 ts oil; toss to coat.

Arrange pitas on prepared baking sheet; top each with one-fourth of the zucchini slices; bake 8 minutes. Spoon one-fourth cooked onion on each pita; bake 6 minutes. Sprinkle each pita with one-fourth of the cilantro. Bake 2 minutes.

"Weight Watchers Complete Cookbook & Program Basics", Posted by Michael Rooney

Refreshing Fruit Bowl

Servings: 10 servings

Ingredients:

SALAD:
2 cub Fresh strawberries, halved
1 cub Fresh blueberries, rinsed
2 each Kiwifruit, peeled & sliced
1 can Pineapple chunks, drained
¼ cub Pineapple liquid

DRESSING:
Reserved pineapple liquid
1 tablespoon Red wine vinegar
1 tablespoon Liquid sweetener
½ teaspoon Poppy seed

Preparation:

Combine all salad ingredients. In a jar with a tight fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently to coat. Makes 10 ½ cup servings.

"Fast & Healthy" Posted by Carolyn Shaw

Refried Black Beans

Servings: 6 servings

Ingredients:

4 each Plum tomatoes
1 cub Green onions, finely chopped
1 each Celery rib, chopped
3 each Garlic cloves, minced
2 tablespoon Olive oil
6 cub Black beans, cooked

Preparation:

Plunge tomatoes into boiling water for 30 seconds. Remove from water with a slotted spoon & slide off skins. Chop & set aside.

Saute green onions, celery & garlic in oil over medium heat until tender, give it about 5 minutes. Add the beans & reduce the heat to low. As the beans are cooking, mash them with a potato masher or a strong fork (Mark's Note: I stress a strong fork, I've mangled several doing this). Add tomatoes & simmer for 10 minutes. Serve hot.

Roll up in warmed flour tortillas topped with fresh salad vegetables & jalapeno chiles.

"Vegetarian Gourmet" Spring, 1995

Refrigerator Spice Cookies

Servings: 48 cookies

Ingredients:

¼ cub Honey
½ cub Soy margarine
½ cub Light molasses
2 cub Unbleached white flour
¼ cub Ground almonds
½ teaspoon Grated orange peel
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg
¼ teaspoon Ground cardamom
½ teaspoon Baking soda
Vegetable cooking spray

Preparation:

In a small pot over medium heat, combine honey, margarine, molasses & bring to a boil. Remove from heat & let cool for 3 minutes.

While mixture is cooling, combine remaining ingredients in a large bowl. Stir in honey mixture until well combined. Divide dough into 4 equal pieces & roll each piece into a log. Wrap each log in plastic wrap & refrigerate 2 or 3 hours or overnight.

Preheat oven to 375F. Lightlky coat a non-stick baking sheet (why if it's non-stick would one have to do this?) with cooking spray & set aside.

Lightly flour work surface. Roll each log into a thin dough about ⅛" thick. Cut into shapes with cookie cutters. Transfer to baking sheet & bake for 5 minutes or until firm. Cool on wire cooling racks.

Makes 4 dozen.

"Vegetarian Times", December, 1993

Renaissance Pizza

Servings: 6 servings

Ingredients:

SAUCE:
2 cub Peeled, grated carrots
1 cub Finely diced onions
2 tablespoon Minced garlic
½ cub Finely diced celery
2 tablespoon Olive oil
1 ½ teaspoon Sea salt
¼ teaspoon White pepper
1 tablespoon Chopped fresh basil
1 teaspoon Oregano
1 teaspoon Parsley
1 pinch Black pepper
1 ½ teaspoon Sweetener
6 cub Tomato puree

DOUGH:
¾ ounce Dry yeast
2 ½ cub Warm water
1 tablespoon Sweetener
2 ¼ cub Pastry flour
2 ¼ cub Unbleached flour
2 tablespoon Olive oil
1 teaspoon Sea salt
Cornmeal

SPICE MIX:
2 tablespoon Basil
2 tablespoon Oregano
2 tablespoon Parsley
½ teaspoon Garlic powder
½ teaspoon Black pepper

VEGETABLE TOPPING:
3 cub Halved & sliced onions
2 cub Thickly sliced mushrooms
2 cub Broccoli stems & florets
2 cub Cauliflower pieces
4 tablespoon Olive oil

Preparation:

SAUCE: Saute carrots, onions, garlic & celery in oil for 5 minutes.
Add seasonings & saute another 5 minutes. Add sweetener, then add tomato puree & simmer 1 to 2 hours. Should yield 7 c sauce.

DOUGH: Dissolve yeast in ½ c warm water with sweetener. Let stand till yeast starts to foam.

Mix flours together & combine yeast. Add oil, salt & rest of water.
Knead to amke a medium stiff dough. Divide into two pieces. Lightly oil 2 large rectangular pans & sprinkle with cornmeal. Roll out each piece of dough to an even rectangular shape. Let dough rise (about 1 hour). Prebake doughs for 5 minutes at 350F or till the gluten sets.
Remove from oven.

SPICE MIX: Mix spices together till well blended.

VEGETABLE TOPPING: Mix vegetables together & saute them in the oil for 4 to 5 minutes. Remove from heat & transfer to a second pan if not using immediately.

TO ASSEMBLE: Spread about 1 ½ c sauce on each crust. Add about 3 c of vegetable topping & sprinkle 2 ts spice mixture over the top. If so desired, spread 1 c shredded soy cheese over the top. Bake at 375F for about 10 minutes, longer if cooking from cold. (I found it needed about 20 minutes or longer, so keep an eye on it).

Brother Ron Pickarski, "Friendly Foods"

Rice & Corn Salad

Servings: 4 serving

Ingredients:

1 cub Corn kernels, frozen
1 cub Brown rice, cooked
1 each Tomato, coarsely chopped
¼ cub Green pepper, chopped
¼ cub Scallions, chopped
⅛ cub Cilantro or parsley or dill, chopped finely

DRESSING:
1 tablespoon Wine vinegar
1 tablespoon Water
1 tablespoon Soy sauce, low sodium
¼ teaspoon Dijon mustard
Several dashes Tabasco

Preparation:

Thaw the corn in a colander under running water. Mix with the brown rice, tomato, green pepper, scallins and herbs in a serving bowl. In a small jar or bowl, mix the dressing ingredients together thoroughly. Pour the dressing over the salad and mix well. for best flavor, cover and chill for at least 2 hours before serving. If you're in a rush the salad may also be served soon after mixing.

McDougall

Rice Salad

Servings: 4 servings

Ingredients:

2 cub Cooked rice
2 cub Corn kernals canned or frozen
2 cub Green bell peppers, diced
1 ½ cub Cooked kidney beans
1 small Onion; chopped
6 tablespoon Distilled white vinegar
3 tablespoon Vegetable oil
2 teaspoon Soy sauce or tamari
2 teaspoon Prepared mustard
1 teaspoon Prepared horseradish

Preparation:

Mix the rice, corn, peppers, kidney beans, and onion in a bowl. Combine the vinegar, oil, tamari, mustard, and horseradish in a small bowl and pour over the other ingredients. Toss well.

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Rice Soup Florentine

Servings: 5 servings

Ingredients:

1 cub Quick cooking brown rice
¼ teaspoon Sea salt
4 ½ cub Water
½ cub Chopped leek tops
1 cub Thinly sliced scallions
4 teaspoon Minced fresh garlic
5 teaspoon Vegetable bouillon powder
½ teaspoon Ground black pepper
1 tablespoon Olive oil
1 cub Frozen chopped spinach thawed

Preparation:

Cook brown rice with a pinch of salt in 1-½ cups of boiling water for 10 minutes. Remove from heat and set aside.

In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, about 10 minutes.

Add spinach, cooked rice (and any water not absorbed by rice) and remaining 3 cups water. Heat through and serve hot.

Per serving: 181 cal, 4 g prot, 348 mg sod, 32 g carb, 4 g fat, 0 mg chol, 81 mg calcium

Source: Brother Ron Pickarski - Friendly Foods, Ten Speed Press, 1991 Typed for you by Karen Mintzias

Rice-Flour Dosas with Mustard Seeds and Black Pepper

Servings: 8 pancakes

Ingredients:

1 cub All-purpose white flour
1 cub Rice flour
⅛ teaspoon Cayenne pepper (or more)
½ cub Peeled and chopped onion
¼ cub Freshly grated coconut
1 ¼ teaspoon Salt
1 cub Plain soy yogurt
7 tablespoon Vegetable oil (about)
1 teaspoon Whole black mustard seeds
1 teaspoon Black peppercorns (coarsley crushed or very coarsely ground)

Preparation:

In a food processor or blender, blend together white flour, rice flour, cayenne, onion, coconut, salt, yogurt, and ¾ cup water until smooth. Transfer mixture to a bowl.

Heat 1 tablespoon oil in a small skillet set over medium heat and cook mustard seeds until they begin to pop. Add seeds and oil, along with black pepper, to batter; stir to combine thoroughly.

Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: ¼ to ½ cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked.

Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3 cup of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter. Turn pancake after 2 minutes and cook another 2 minutes on the other side. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about ½ to ¾ teaspoon for each pancake was plenty, but your mileage may vary.

Serve right away, or reheat (wrapped in aluminum foil) in a 400 F.
oven for 15 minutes.

Serve with relishes, pickles, chutney, or cooked vegetables.

Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"

Risotto with Leeks, Carrots & Fennel

Servings: 4 servings

Ingredients:

4 cub Water
½ teaspoon Salt
3 each Carrots
1 small Fennel bulb
3 small Leeks
1 tablespoon Olive oil
1 cub Arborio rice
½ cub Dry white wine
1 teaspoon Thyme, chopped
¼ cub Parsley, chopped

Preparation:

Bring water to a boil in a large pot & add salt. Reduce heat.
Meanwhile, trim & clean the carrots, fennel & leeks, adding the trimmings to the pot of boiling water while you work. Chop all the vegetables & set aside.

Heat oil in a large pot, add the vegetables & saute, stirring constantly, for 2 minutes. Add the rice & saute for 2 minutes. Add wine, stir gently until the liquid has been absorbed. Add the simmering broth, ½ c at a time, stirring until each addition has been absorbed. Be careful to keep the solids out of the risotto.

Continue cooking, stirring & adding broth until the rice is moist, but not soupy, about 20 minutes. Remove from the heat, add the thyme & parsley. Serve immediately.

"Vegetarian Gourmet" Winter, 1995

Risotto with Wild Mushrooms

Servings: 2 servings

Ingredients:

¼ cub Dried porcini mushrooms
1 cub Cold water
4 cub Vegetable or other stock
1 tablespoon Olive oil
¼ cub Shallots, chopped
1 cub Arborio rice
1 each Portobello mushroom, sliced
1 ¼ teaspoon Salt
¾ teaspoon Pepper
½ cub White wine

Preparation:

1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms. Strain the porcini water through a fine-mesh sieve and add it to the stock.

2. Heat the stock until it reaches a low simmer, then adjust the heat so that it stays just at the simmering point.

3. Heat the olive oil over low heat in a wide heavy pot. Add the shallots & saut‚ until they begin to soften, 3-4 minutes. Add the rice and stir well to coat the grains. Add the porcini and portobello mushrooms and saut‚ for 2 minutes.

4. Add a ladle of stock (about « cup). Stir until the liquid is absorbed. Add the salt and pepper. Keep the heat under the rice at medium and the liquid always simmering.

5. After adding 3 or 4 ladles of stock, add the wine. Continue to stir frequently and to add a ladle of stock at a time. When the rice is almost cooked through, in about 20-25 minutes, reduce the amount of stock added each time. As soon as the rice is cooked, remove it from the heat and serve hot.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Roasted Apple And Sweet Potato Puree

Servings: 4 servings

Ingredients:

2 large Sweet potatoes, pricked
2 each Granny smith apples
⅛ teaspoon Ground cardamom
Salt, to taste
Pepper, to taste

Preparation:

Preheat the oven to 450F. Place the sweet potatoes on a baking sheet and roast for 15 mins. Place the whole apples on the baking sheet with the sweet potatoes. Roast until potatoes and apples are soft, about 25 mins.

Peel the sweet potatoes. Pass the apples and the sweet potatoes through a food mill into a medium bowl. Stir in the cardamom and add salt and pepper. Divide among 4 plates and serve immediately.

"A Well Seasoned Appetite" Posted by Dan Klepach

Roasted Garlic Bean Dip

Servings: 4 servings

Ingredients:

1 each Garlic bulb
5 tablespoon Olive oil
14 ounce Cannellini beans, cooked
1 pinch Rosemary, finely chopped
2 tablespoon Parsley, chopped
Salt & pepper

Preparation:

Preheat oven to 375F. Carefully break open the garlic bulb & divide into cloves, do not remove skins. Place on a small roasting tray & drizzle with 1 tb olive oil. Roast for 20 to 30 minutes until softened. Carefully squeeze the garlic cloves out of their skins & place in a food processor.

Add beans to the processor & process gradually adding the remainder of the olive oil. Add enough oil to get a thick paste similar to hummus. Beat in the rosemary & parsley & season.

Serve with pita bread.

"BBC Vegetarian" January, 1996

Roasted Garlic Carrots

Servings: 4 servings

Ingredients:

1 pound Carrots, peeled, trimmed & split lengthwise
1 tablespoon Olive oil
2 tablespoon Water
8 small Garlic cloves
1 pinch Salt
Ground black pepper

Preparation:

Preheat oven to 350F. Arrange carrots in a 13x9" baking dish. Add oil, water and garlic. Cover with foil and bake until the carrots are fork-tender, about 30 mins.

Uncover and turn carrots. Bake until they are golden, about 10 mins longer. Sprinkle with the salt and pepper and serve.

Recipe posted by Gary Nosotti

Roasted Portobello Mushrooms

Servings: 4 servings

Ingredients:

1 tablespoon Balsamic vinegar
3 tablespoon Olive oil
1 teaspoon Salt
¼ teaspoon Pepper
¼ cub Marjoram, chopped
2 tablespoon Shallot, minced
4 medium Portobello mushrooms

Preparation:

1. Combine the vinegar, oil, salt, pepper, marjoram, and shallots in a bowl.

2. Remove the stems from the mushrooms (save stems for another use).
Place in bowl and spoon the marinade over; marinate for 1 hour.

3. Preheat the oven to 400øF.

4. Place the mushrooms in an ovenproof dish and spoon any remaining marinade over them. Roast for 20 minutes. Serve hot with any marinade left in the roasting pan spooned over them.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Roasted Portobello Mushrooms

Servings: 4 servings

Ingredients:

1 tablespoon Balsamic vinegar
3 tablespoon Olive oil
1 teaspoon Salt
¼ teaspoon Pepper
¼ cub Marjoram, chopped
2 tablespoon Shallot, minced
4 medium Portobello mushrooms(5 to 6 inch diameter)

Preparation:

1. Combine the vinegar, oil, salt, pepper, marjoram, and shallots in a bowl.

2. Remove the stems from the mushrooms (save stems for another use).
Place in bowl and spoon the marinade over; marinate for 1 hour.

3. Preheat the oven to 400øF.

4. Place the mushrooms in an ovenproof dish and spoon any remaining marinade over them. Roast for 20 minutes. Serve hot with any marinade left in the roasting pan spooned over them.

"The Occasional Vegetarian" by Karen Lee

Roasted Rosemary Potatoes

Servings: 8 servings

Ingredients:

2 ½ pound Small red potatoes
Olive oil
Seasoning salt
Dried rosemary leaves

Preparation:

This a method more so than a recipe. For those who require quantities, I recommend about ¼ cup oil, about 2 tsp seasoning salt, and about 2 TBS dried rosemary leaves. Cut potatoes into quarters, about bite-size pieces. Do not peel. In a large bowl, toss potatoes in oil to coat. There shouldn't be a lot of oil left in the bowl. Sprinkle with seasoning salt and rosemary leaves, then turn a couple of times to coat. Cover a large baking sheet with aluminum foil and spray LIGHTLY with cooking spray. Place potatoes on a single layer on the sheet. Roast in a pre-heated 400 degree oven for 45 to 55 minutes, until golden brown and slightly puffed. You may turn potatoes once, after 25 minutes, if you wish. Serve ASAP from oven.
If desired you may adjust seasoning (more salt) before serving.

Source Unknown

Roasted Winter Squash Soup

Servings: 6 servings

Ingredients:

1 large Acorn squash
¼ cub Walnuts, shelled
1 teaspoon Olive oil
1 medium Leek, chopped
1 tablespoon Olive oil
1 tablespoon Sage, chopped or
1 teaspoon Dried sage
⅛ teaspoon Five-spice powder
4 cub Vegetable or other stock
½ teaspoon Salt
¼ teaspoon Pepper
1 medium Apple

Preparation:

1. Preheat oven to 375øF.

2. Halve and seed the squash. Turn the cut side down and bake on a cookie sheet or in a shallow roasting pan until the flesh is tender, 45 minutes to 1 hour.

3. Combine the walnuts with the olive oil and spread on a cookie sheet. Roast the walnuts alongside the squash until they turn deep brown, 7-8 minutes. Set aside.

4. Meanwhile, in a heavy pot, saut‚ the leek in the olive oil for 1-2 minutes. Add the sage and five-spice powder. Cover and cook until the leek is soft, about 10 minutes./ Add the stock, salt and pepper and bring to a simmer, then uncover.

5. Peel, core, and dice the apple. Add it to the simmering stock and cook until soft, about 15 minutes.

6. Remove the squash from its shell. Dice and add to the pot. Simmer for a few minutes, then pur‚e the soup by passing it through a food mill or by pulsing it in a blender or food processor.

Can be prepared several hours ahead.

7. When ready to serve, gently reheat the soup. Serve hot with roasted walnuts sprinkled on top.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Rob's Veggie Chili

Servings: 1 recipe

Ingredients:

Olive oil
½ large Yellow onions, diced
2 each Garlic cloves, minced
1 each Red bell pepper, diced
1 each Green bell pepper, diced
2 large Cans crushed tomatoes
1 tablespoon Cumin
1 teaspoon Cayenne (or to your taste)
1 package Frozen corn
2 each Cans black beans
1 3/16 cub Picante sauce
Salt, to taste
Cashew nuts, if desired

Preparation:

Saute onions in the olive oil. (**I used cooking wine instead to cut out the fat). Add garlic a bit later. After onion and garlic are have turned golden brown, add cumin, cayenne, and whatever other spices you might like. Fry for a couple of minutes.

Next, add the peppers, saute them for a few minutes. Put the crushed tomatoes, corn, beans and picante sauce into the crock pot, and add the onion mixture. Cook on low about 10 hours.

Serve with cashew nuts, if desired.

NOTE: I didn't have room in my crockpot for 2 cans of crushed tomatoes, and I had to cut back a little on the corn too, so you will have to vary the sizes above depending on the size of your crockpot.

From: Robert Bjornson

Root Vegetable Dahl

Servings: 4 servings

Ingredients:

1 tablespoon Oil
1 each Onion, chopped
2 each Garlic cloves, chopped
1 each Carrot, thinly sliced
1 small Parsnip, diced
4 ounce Turnip, diced
1 each 1" piece ginger, grated
1 pinch Chili powder
1 tablespoon Coriander
½ teaspoon Turmeric
2 teaspoon Cumin, ground
8 ounce Red lentils
1 ½ pint Stock
2 tablespoon Cilantro, chopped
Salt & pepper

Preparation:

Heat oil in a large pot & saute the onion, garlic & carrot for 5 minutes. Add the parsnip, turnip, ginger & the other spices. Cook for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season, bring to a boil, simmer for 20 minutes, stirring occasionally. The dahl should be sfot but not watery. Check the seasoning. Garnish with cilantro.

"BBC Vegetarian" January, 1996

Rose Hip Jelly

Servings: 1 servings

Ingredients:

2 cub Cleaned and seededrose hips
Sugar
4 tablespoon Lemon juice
2 cub Water

Preparation:

Place rose hips in a pan w/water. Boil until hips are soft. Put through a course sieve and drain through a jelly bag. Measure juice into a saucepan and add the lemon juice. Add ¾ as much sugar as you have juice. Boil rapidly for 10 minutes and test for the jelly stage.
If the test is negative, continue cooking the juice until it jells.
Pour into hot, sterilized jelly glasses and seal at once with paraffin and lids.

"Alaska Wild Berry Guide and Cookbook"

Rosemary Rice with Walnuts

Servings: 4 servings

Ingredients:

1 cub Brown basmati rice
1 ¾ cub Water
¼ teaspoon Sea salt
1 tablespoon Olive oil (may be doubled)
1 medium Onion; chopped
½ cub Chopped celery
1 Garlic clove; minced
½ cub Small walnut pieces
2 ½ tablespoon Chopped fresh rosemary
1 tablespoon Tamari or shoyu

Preparation:

Wash and drain the rice and place it in a heavy saucepan over medium heat.
Let the rice dry out somewhat and begin to toast lightly, then add the water and salt. Bring to the boil, boil for 1 minute, then cover and cook over low heat without stirring for 40 minutes. Let the rice rest for 10 minutes before removing the lid. Fluff the rice with a rice paddle or fork.

While the rice is cooking, heat the oil in a skillet and add the onion, celery, and garlic. Saute for 3 to 4 minutes. Add the walnuts and rosemary and saute about 5 minutes longer. Add the tamari or shoyu and mix well. Combine the sauteed mixture with the rice.

Serve immediately or reheat in a casserole.

Variation: Add ½ cup sliced mushrooms along with the walnuts.

Source: Sandra Kocher, Spencer, Massachusetts The Herbal Companion, October/November 1993
Typed for you by Karen Mintzias

Rotel and Rice Corn Soup

Servings: 1 recipe

Ingredients:

10 ounce Rotel tomatoes, diced
1 ½ cub Cooked rice
½ package Frozen corn (about 1c)
3 cub Vegetable stock
2 each Corn tortillas, cut in strips
½ each Red pepper, seeded and cut into strips

Preparation:

Saute the red pepper in a little bit of the broth. Add tomatoes, cooked rice, corn and stock to the pot, and heat thoroughly, about 10 mins or so. Just before serving, stir in tortilla strips.

"Veggie Life" recipe archive Submitted by Tracey Sconyers Posted by Lisa Greenwood

Saak Bhaja

Servings: 32 servings

Ingredients:

2 tablespoon Vegetable oil
¼ teaspoon Five spice powder
2 cub Onion, thinly sliced
½ teaspoon Turmeric
¼ teaspoon Salt
3 cub Chard, slivered

Preparation:

Heat oil in pan over medium low heat & add five spice powder. Fry for a few seconds. Add onion & fry until it is translucent, 2 or 3 minutes. Stir constantly. Add the turmeric & salt & stir briefly.

Add the chard. Reduce heat to very low, cover & cook just until the chard is green & limp. But, do not cook so much that it loses its colour. Cook for no more than 5 or 10 minutes. Remove from heat & serve at once.

This dish goes well with rice & mung beans.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Saffron-laced Pastina

Servings: 10 servings

Ingredients:

¼ teaspoon Ground saffron
½ cub Olive oil
2 Garlic cloves finely minced or pressed
3 tablespoon Freshly squeezed lemon juice
¼ teaspoon Ground cumin
2 teaspoon Ground turmeric
1 teaspoon Granulated sugar
Salt
Freshly ground black pepper
1 pound Semi de melone (melon-seed shape)OR- other pastina
2/3 cub Pine nuts; lightly toasted
½ cub Currants plumped in hot water for about 20 min. and drained
¼ cub Chopped fresh mint
¼ cub Chopped fresh parsley
3 tablespoon Chopped fresh coriander
Fresh mint sprigs or leaves
Pomegranate seeds (optional)
Orange blossom water (opt.)

Preparation:

Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set aside.

Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and toss with saffron-flavored oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly.

Add pine nuts, drained currants, chopped mint, parsley, and coriander to pasta. Serve at room temperature garnished with mint sprigs or leaves and pomegranate seeds, if available. Sprinkle lightly with orange blossom water just before serving.

SERVES 10 TO 12 AS SALAD OR SIDE DISH

NOTE: To toast pine nuts, place them in a small heavy frying pan over moderate heat. Stir until they begin to turn golden. Remove from heat and pour onto a plate to cool.

* Source: Cold Pasta by James McNair
* Typed for you by Karen Mintzias

Salsa Laced Rice Salad

Servings: 6 servings

Ingredients:

¾ cub Brown rice
1 ½ cub Water
1 each Lime, juiced
2 tablespoon Olive oil
2 each Dried red chiles, crushed
1 small Onion, finely diced
4 each Garlic cloves, minced
1 medium Carrot, finely diced
1 each Celery stalk, finely diced
½ cub Corn kernels, thawed
1 large Tomato, chopped
1 ½ teaspoon Cumin powder
½ teaspoon Coriander powder
4 tablespoon Salsa
Salt & pepper, to taste
1 each Handful parsley, chopped

Preparation:

Bring water to a boil, stir in the rice & cook until all the liquid has been absorbed. Transfer to a large mixing bowl & immediately squeeze the lime juice over the still warm rice.

While the rice is cooking, heat oil in a large skillet & saute the chile, for a few seconds. As soon as it darkens, stir in the onion, garlic, carrot & celery. Saute for 5 minutes. Stir in the corn & saute for another couple of minutes. Stir in the tomatoes & spices & saute for 2 more minutes. Remove from heat & transfer to the prepared rice. Add the remaining ingredients & mix well. Cover & refrigerate until ready to be served.

Serve as a side dish for a Mexican meal.

Recipe by Mark Satterly

Salsa Romano

Servings: 3 cups

Ingredients:

8 each Roma tomatoes, diced
3 tablespoon Red onion, diced
¾ cub Basil leaves, julienned
1 teaspoon Garlic, minced
3 tablespoon Olive oil
1 teaspoon Salt

Preparation:

Thoroughly combine all ingredients in a mixing bowl. Allow to rest at room temperature for about an hour before serving.

This salsa has no heat at all but is excellent with pasta or on grilled bruschetta or pizza.

Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995

Salsa Suprema

Servings: 16 servings

Ingredients:

1 large Tomato, chopped
1 medium Onion, chopped
2 Fresh green chilies, chopped
½ teaspoon Garlic salt
½ teaspoon Soy sauce
Salt to taste

Preparation:

Combine all ingredients and chill, covered, in refrigerator at least one hour.

Source Unknown

Salsa Vinaigrette

Servings: 2 servings

Ingredients:

1 large Tomato; quartered
¼ small Red onion
½ cub Olive oil
¼ cub Red wine vinegar
½ cub Chopped fresh cilantro, opt.
¼ cub Freshly sqeezed lime juice
1 Garlic clove; peeled
1 Fresh hot chile pepper seeded and minced
½ teaspoon Fine sea salt
⅛ teaspoon Freshly ground black pepper

Preparation:

Spicy flavors give this traditional vinaigrette a Mexican twist. If you want a hotter taste, just add a few of the hot chile pepper seeds. Toss this dressing with Romaine lettuce and sliced red onions.

DIRECTIONS:
===========
Put all the ingredients into a blender and blend until smooth. This keeps in the refrigerator for 5 days.

Makes 2-½ cups

* Source: May All Be Fed - by John Robbins
* (recipes by Jia Patton & Friends)
* Typed for you by Karen Mintzias

Salsa-ed Pasta Salad

Servings: 8 servings

Ingredients:

1 cub Red kidney beans, soaked
1 cub Elbow macaroni
1 large Tomato, chopped
¾ large Green bell pepper, diced
2 teaspoon Basil
Salt & black pepper
1/3 cub Olive oil
2 tablespoon Red wine vinegar
4 tablespoon Salsa
Parsley, chopped

Preparation:

Drain the soaked kidney beans. Cover with fresh water, bring to a boil. Fast boil for 2 or 3 minutes, reduce heat & simmer, partially covered, for 45 to 60 minutes. (Length of cooking time will depend on the freshness of the beans). Drain & set aside.

While the beans are cooking, cook the pasta according to package directions, until al dente. Drain & transfer to a large mixing bowl.
Add the chopped vegetables, along with the cooked kidney beans, oil, vonegar & herbs. Season with salt & pepper & stir in the salsa.
Reduce or increase the amount of salsa according to taste. Mix in the chopped parsley, cover & chill until ready to serve.

Recipe by Mark Satterly

Sambhar (Peas with Fresh Vegetables)

Servings: 4 servings

Ingredients:

1 cub Split peas, soaked
4 cub Water
1 ½ teaspoon Salt
¼ teaspoon Turmeric
2 tablespoon Oil
1 each Eggplant, cubed
1 pinch Salt
2 tablespoon Tamarind, dried -=OR=-
½ cub Lemon juice
1 cub Boiling water
¼ cub Oil
1 pinch Fenugreek seeds
1 pinch Black mustard seeds
¼ pound Green beans, chopped
1 each Green bell pepper, chopped
6 small White onions, peeled
6 small Radishes, hlaved
2 each Green chiles
1 each Bay leaf
1 ¼ teaspoon Sambhar spice
¼ cub Cilantro, chopped
1 large Tomato, seeded & chopped
¼ cub Coconut, fresh, chopped

Preparation:

Combine split peas with water, turmeric & salt. Boil for about an hour or until tender. Remove from heat.

Place eggplant cubes into a bowl & sprinkle with salt. Toss & set aside for 40 minutes. Place tamarind in another bowl & add boiling water. Set aside for 15 minutes. Strain the tamarind through a sieve set over a bowl & squeeze out the liquid: discard the pulp.
(Or use lemon juice).

Drain eggplant on paper towels. Heat oil in a large skillet over moderate heat. Fry fenugreek & black mustard seeds until the mustard starts to pop & crack open. Add beans, pepper, onions, radishes, chiles & bay leaf & cook for a couple of minutes. Add eggplant & continue to cook & stir for 5 minutes. Stir in the sambhar spice, cilantro, tomato & coconut & cook for another 2 minutes, stirring gently. Cover & cook until the vegetables are cooked through. Mix in the reserved tamarind liquid or lemon juice & the boiled split peas. Stir to blend well & simmer uncovered for 10 minutes. Serve with rice.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Samosas with Spicy Pumpkin Filling

Servings: 1 batch

Ingredients:

SAMOSA DOUGH:
1 ½ cub Flour
¼ teaspoon Salt
¼ cub Oil
5 tablespoon Cold water or as needed

FILLING:
1 tablespoon Oil
½ medium Onion
2 each Garlic cloves
16 ounce Cooked pumpkin puree canned or homemade
1 tablespoon Lemon juice
½ teaspoon Salt, or to taste
½ teaspoon Cayenne pepper, or to taste
¼ teaspoon Ground cumin
¼ teaspoon Ground coriander
⅛ teaspoon Turmeric
⅛ teaspoon Ground ginger
⅛ teaspoon Ground cinnamon
⅛ teaspoon Ground cardamom
¼ teaspoon Sugar
Oil, for frying

Preparation:

In a food processor or by hand, combine flour and salt. Add oil, mixing until flour resembles fine crumbs. Add just enough cold water to form a medium-soft dough. (If using a food processor, dough will form a ball and leave sides of work bowl.) Refrigerate dough, covered, while you prepare filling.

In a skillet, saute onion and garlic in 1 tablespoon oil. When onion and garlic are soft and translucent, add pumpkin and seasonings. Cook over medium heat, stirring frequently, until mixture it thick, about 10 minutes. Set aside to cool before filling samosas.

Assembly: Roll out small 1-inch balls of dough into very thin circles. Cut each circle in half. Place a rounded teaspoonful of filling into the middle of one semi-circle, then roll dough up to encase filling, forming a cone-shape in which the circle's rounded edge becomes the wide end of the cone. Pinch wide end of cone closed. Repeat for remaining dough and filling until all samosas are filled.

Heat a couple of inches of oil over moderately-low heat. Fry samosas in hot oil until golden brown and crisp. Remove and drain on absorbent paper.

Copyright 1995 Karen Mintzias Non-commercial distribution permitted with attribution to source.

San Francisco Vegetable Soup

Servings: 3 servings

Ingredients:

¼ cub Sliced onions
¼ cub Thinly sliced carrots
¼ cub Thinly sliced bok choy
¼ cub Red bell pepprer (thinly sliced)
1 teaspoon Sesame or vegetable oil
3 cub Water
1 tablespoon Vegetable bouillon powder
¼ teaspoon Ground ginger
1 teaspoon Granulated garlic; -OR-...
2 teaspoon -Minced fresh garlic
¼ cub Diagonally sliced snow peas

Preparation:

In a medium-size saucepan, saute onions, carrots, bok choy and bell pepper in oil over medium heat until vegetables soften, about 5 minutes.

Add water, bouillon powder, ginger and garlic. Simmer until vegetables are tender, about 5 minutes.

Add snow peas, cook for one minute and serve hot.

Per serving: 67 cal, 2 g prot, 182 mg sod, 12 g carb, 2 g fat, 0 mg chol, 27 mg calcium

Source: Chef Ron Pickarski, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Saskatchewan Hummus

Servings: 12 servings

Ingredients:

¼ cub Peanut butter
½ teaspoon Cumin
½ teaspoon Salt
2 each Garlic cloves
2 tablespoon Lemon juice
3 tablespoon Hot water
1 teaspoon Sesame oil
2 ½ cub Yellow split peas, cooked
Fresh parsley
Peanuts, optional
Black olives, optional

Preparation:

Combine peanut butter, cumin, salt and garlic. Add lemon juice, hot water and sesame oil; mix thoroughly. Puree the split peas; add peanut butter and mix. Garnish with parsley and optionally chopped peanuts or sliced black olives. Serve with Pita bread and fresh vegetables for dipping.

"Discover the Pulse Potential" by the Saskatchewan Pulse Crop Development Board, Posted by Jim Weller

Sauteed Cabbage & Leeks

Servings: 6 servings

Ingredients:

1 tablespoon Garlic oil
½ large Head red cabbage, chopped
3 each Leeks, white parts alone, cleaned & sliced
1 teaspoon Thyme

Preparation:

Heat oil over medium heat in a skillet until hot. Add cabbage & leeks, saute until just about tender, about 5 to 7 minutes.

Stir in the thyme & continue to saute until the cabbage & leeks are completely tender, this should only take a further 1 minute or so, be careful not to overcook. Serve immediately.

"Vegetarian Gourmet", Winter 1995

Sauteed Corn & Peppers

Servings: 4 servings

Ingredients:

1 small Poblano chile
1 each Red bell pepper
½ each Onion, chopped
1 pinch Salt
1 pinch Black pepper
½ teaspoon Cumin
2 tablespoon Olive oil
2 cub Corn kernels
1 each Tomato, seeded & chopped
2 tablespoon Lime juice

Preparation:

Rinse & dry the poblano chile & red pepper. Cut a slit near the stem of each. Grill or broil them on a skewer, turning frequently, until the skin begins to blacken, about 8 minutes. Place peppers in a paper bag to sweat for at least 15 minutes. When cool enough to handle, remove from the bag, skin & deseed. Discard the skin & seeds. Dice the chile & pepper & set aside.

Saute the onion, salt, pepper & cumin in a large skillet until the onion is golden, about 5 minutes. Add the corn & saute for 2 minutes. Add the reserved chile & pepper & saute for another 3 minutes. Reduce the heat & stir in the tomato & lime juice. Serve right away.

"Vegetarian Gourmet" Summer, 1995

Sauteed Eggplant with Tomato-Garlic Sauce

Servings: 4 servings

Ingredients:

1 Eggplant
Salt
Extra virgin olive oil
10 ounce Can tomatoes with liquid
1 Chopped tomato
1 tablespoon Tomato paste
2 tablespoon Water
2 teaspoon Mashed garlic
2 teaspoon Vinegar

Preparation:

Cut stem off eggplant. Remove stips of skin with a vegetable peeler.
Cut lengthwise in half, then crosswise into ¼" thick slices.
Spread on a cookie sheet & sprinkle with lots of salt. Put in a colander & set aside for 4 hours.

Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides. Drain.

Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic & vinegar & remove from heat.

Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Sauteed Fiddleheads With Fresh Herbs

Servings: 6 servings

Ingredients:

2 tablespoon Olive oil
¾ cub Onions, chopped
2 teaspoon Garlic, minced
½ cub Carrots, julienned
½ teaspoon Salt
1 tablespoon Cilantro, chopped
1 tablespoon Basil, chopped
2 cub Fiddleheads, trimmed

Preparation:

Heat the oil in a pot. Saute the onions, garlic, carrots, salt & fresh herbs for about 3 minutes. Add the fiddleheads & saute for a further 5 minutes. Stir occasionally in order to ensure even cooking. The fiddleheads should be a rich green colour & semi soft.
Serve hot.

Brother Ron Pickarski, "Friendly Foods"

Sauteed Green Beans & Mushrooms

Servings: 6 servings

Ingredients:

1 pound Fresh green beans
2 tablespoon Salt
½ pound Mushrooms
2 tablespoon Olive oil
1 tablespoon Unsalted butter
3 tablespoon Pine nuts
1 teaspoon Chopped fresh tarragon-=OR=-
¼ teaspoon Dried tarragon

Preparation:

Snap both ends off the beans and pull off any strings. Cut large pole beans crosswise into 2-inch pieces. Don't cut smaller French haricots verts. Fill a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice cubes. Set aside. Bring 4 quarts of water with 2 tablespoons kosher salt to a boil over high heat and add the beans.
The water will stop boiling when you add the beans. After it has returned to the boil, cook the beans, uncovered, until tender but still crisp. This will take from 3 to 5 minutes depending on the size and age of the beans. Remember that this is only a preliminary preparation so do not overcook the beans. Drain the beans and place them immediately into the ice water. Stir until cool, then drain.
Spread the beans on towels and pat dry. Meanwhile, slice mushrooms thinly and set aside on a plate. Heat the oil and butter in a medium skillet over medium heat and add the pine nuts and mushrooms. If using dried tarragon, add it now. Cook, stirring, about 5 minutes.
Add the green beans and fresh tarragon and cook until beans are hot, about 3 minutes longer. Transfer to a serving platter and serve immediately.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

Sauteed Tempeh with Lemon-Mustard Sauce

Servings: 2 servings

Ingredients:

1 Garlic clove
1 Carrot
1 Onion
4 Celery stalks
2 tablespoon Fresh Italian parsley
1 pinch Fresh rosemary
1 pinch Fresh sage
6 cub Water
¼ cub Tamari or soy sauce
4 ounce Tempeh
¼ cub Unbleached all-purpose flour
2 tablespoon Vegetable oil
2 tablespoon Olive oil
¼ pound Oyster mushrooms
1 teaspoon Lemon juice
½ teaspoon Whole grain mustard
1 tablespoon Chives, chopped

Preparation:

Place first eight ingredients in a large stock pot. Bring to a boil then lower the heat and simmer for two hours. Strain the stock and discard teh waste.

Combine 3-½ cups of the stock with the tamari or soy sauce. Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes.
Remove the tempeh and allow to cool.

Slice the tempeh into thin long strips and dust it in the flour.

Heat the oil in a medium frying pan over medium heat. Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes. Remove from the pan.

Keep the pan hot and add ½ cup of vegetable stock and the lemon juice, then add the mustard and chives. Simmer, uncovered, for one minute.

Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce. Serve immediately.

Serves 2 to 4

Preparation Time: 1 hour Cooking Time: 2 hours

* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias

Seared Pineapple Salsa

Servings: 3 cups

Ingredients:

1 each Pineapple, peeled & cored
¼ cub Red bell pepper, diced
2 teaspoon Chipotle chile puree
2 tablespoon Orange juice
1 tablespoon Lime juice
1 tablespoon Cilantro, minced
2 teaspoon Brown sugar

Preparation:

Cut pineapple into slices no more than ¼" thick. Cut each slice in half. Dry saute the pineapple slices in a skillet for 8 minutes or so. You want it to be caremalized & golden brown, be careful not to use too high a heat. When cooked, dice & transfer to a mixing bowl.

Stir in the remaining ingredients & taste to see if you need more lime juice or chile puree.

This salsa rates a cool 4 out of 10. As a variation, replace the pineapple with peaches & cook using the same directions.

Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995

Semolina Dosas with Cumin Seeds

Servings: 8 pancakes

Ingredients:

1 ¾ cub Fine-grained semolina
1 tablespoon All-purpose white flour
1 each Fresh hot green chili
1 cub Plain soy yogurt
1 teaspoon Salt
7 tablespoon Vegetable oil (about)
1 teaspoon Whole cumin seeds

Preparation:

In a blender or food processor, combine the semolina, white flour, chili, yogurt, salt, and 1 cup water. Blend until smooth, then transfer mixture to a bowl.

Heat 1 tablespoon oil in a small pan over medium heat. Add cumin seeds to hot oil and stir for a few seconds. Pour oil and seeds into batter; stir to mix. Cover and set aside for 30 minutes.

Prepare pancakes according to directions given for other dosa recipes.
Serve with coconut chutney, if desired.

Adapted by Karen Mintzias, from Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"

Sesame Buttered Noodles

Servings: 4 servings

Ingredients:

12 ounce Spaghetti, uncooked
1 ½ tablespoon Tahini
1 tablespoon Light miso
¼ cub Water
¼ cub Chives
Black pepper

Preparation:

Prepare the noodles according to the package directions. Drain, rinse & set aside.

Combine tahini, miso & water in a small pot to form a creamy sauce.
Cook over a medium heat, stirring constanty, until thickened. This should take about 3 minutes. Add more water as necessary to make a medium thick sauce.

Gently toss sauce with the cooked noodles, chives & black pepper.
Serve at once.

"Vegetarian Gourmet" Winter, 1995

Shariat's Shiitake-Tofu Griddle Cake

Servings: 6 servings

Ingredients:

1 pound Soft tofu
1 ½ pound Shiitake mushrooms, chopped
1 cub Green onion, chopped
¼ cub Fresh sage; chopped
½ teaspoon Cayenne pepper
1 ½ teaspoon Salt
1 cub Couscous mixed with
½ cub Boiling water
1 teaspoon Minced garlic
¼ cub Olive oil

Preparation:

In a medium bowl, mash the tofu. Add mushrooms, green onion, sage, cayenne and salt. Add soaked couscous and garlic; mix until mixture forms a ball as if you were making a dough. Divide into 12 portions and press into a patty. Heat oil in a large skillet and cook patties as space permits until brown on both sides. If desired, serve with mushroom glaze.

Serve with cranberry sauce, wild rice pilaf and sweet potatoes, or with holiday dishes of choice.

Anoosh Shariat/Shariat's/Louisville, KY in Food Editor Sarah Fritschner's "A Meatless Thanksgiving: Vegetarians Can Celebrate the Holiday Without Giving Up Flavor" in "The (Louisville, KY) Courier-Journal." Electronic format by Cathy Harned.

Shepherd's Pie with Veggies

Servings: 6 servings

Ingredients:

1 each Yam or winter squash
4 each Zucchini, peeled
1 large Potato
½ cub Onion, chopped
1 tablespoon Oil
1 teaspoon Oregano, dried
1 teaspoon Basil, dried
¼ teaspoon Thyme, dried
½ cub Zucchini, chopped
½ cub Celery, sliced
½ cub Carrot, chopped
½ cub Red bell pepper, chopped
½ cub Peas
½ cub Corn

Preparation:

Prehgeat oven to 400F.

Pierce skin of yam in several places & bake until tender, this will take about 50 minutes. Remove from oven & let cool. Remove skin, mash & set aside.

Cut zucchini into chunks & blend in a food processor to make zucchini milk. Set aside.

Place potato in a pot & cover with cold water. Boil until tender, about 20 minutes. Drain, reserving the water. Mash the potato using whatever of the reserved potato water you need to make it fluffy.
Set aside.

Heat oil & saute onion for about 2 minutes. Add the dried herbs & stir-fry for 2 minutes. Add the remaining ingredients along with ½ c of prepared zucchini milk. Stir well & continue to cook until the carrots are tender.

Turn the vegetables into a casserole, not more than 3" deep. Spread mashed yams over the top & top with mashed potato. Bake in the preheated oven until the topping is browned, about 30 minutes.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Shepherd's Salad

Servings: 8 servings

Ingredients:

3 large Ripe tomatoes, diced
2 small Cucumbers, sliced
1 small Onion, diced
3 Green onions, minced
1 large Green bell pepper, diced
1 Hot green chili, minced
1 cub Chopped fresh parsley
1 tablespoon Vinegar
Salt
Oil & lemon dressing

Preparation:

Toss all the ingredients together in a bowl. Add the dressing & vinegar & mix well.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Sherry Mustard

Servings: 1 cup

Ingredients:

¾ cub Mustard powder
¼ cub Cold water
¾ cub Dry sherry
1 teaspoon Brown rice syrup
1 teaspoon White wine vinegar

Preparation:

Whisk mustard with the cold water in a medium sized bowl & set aside for 10 minutes.

Stir in the remaining ingredients until you have a spreadable consistency. Either serve immediately, or cover & store in the refrigerator for up to six months. This mustard makes a good addition to sauces.

"Vegetarian Gourmet" Winter, 1995

Sima - Finnish May Day Drink - Pronounced (See-Mah)

Servings: 24 servings

Ingredients:

10 quart Water, fresh pure
2 Lemons
2 ½ cub Brown sugar
2 ½ cub White sugar
1/3 cub Dark corn syrup, optional
¼ teaspoon Dry yeast
Raisins

Preparation:

Shave the yellow peel from the lemons, cutting very thinly so that as little of the white underlayer as possible is attached. Set the yellow slices aside. Then peel the bitter white underlayer off and discard it. Slice the lemons into very thin slices. Place them into a container and cover them so they don't dry out.

Boil the water in a large kettle. Remove it from the heat and stir in the yellow lemon peel, the sugars, and the syrup. When the sugars have dissolved, cover the kettle and let the contents cool to room temperature. Then add the lemon slices and the yeast. Leave it to stand overnight.

Place 4-5 raisins and a teaspoon of white sugar in the bottom of each of several clean bottles (wine or soda pop). Pour the sima into the bottles, straining it through a sieve to remove the lemon. Cap the bottle tightly. The sima will be ready to drink when the raisins rise to the top of the bottles, about 3-7 days depending on the temperature of the room where they are stored. Serve it well chilled.

Source Unknown

Simmered Lentils

Servings: 6 servings

Ingredients:

1 cub Green or brown lentils
4 cub Water
1 each Bay leaf
1 each Onion, chopped
2 each Garlic cloves, crushed
2 each Carrots, chopped
2 each Potatoes, chopped
1 ½ teaspoon Sweet paprika
1 each Parsley sprig
½ teaspoon Salt
½ teaspoon Black pepper
2 teaspoon White wine vinegar
2 tablespoon Parsley, chopped

Preparation:

Combine the lentils, water, bay leaf, onion, garlic, carrots, potatoes, paprika, parsley, salt & pepper in a soup pot & bring to a boil. Reduce heat, cover & simmer until the vegetables are tender, this should take about 25 minutes.

Discard the bay leaf & parsley sprig. Stir in the white wine vinegar, garnish with freshly chopped parsley & serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Skillet Corn Bread

Servings: 8 servings

Ingredients:

1 ½ cub Cornmeal
¾ cub All-purpose flour
1 tablespoon Baking powder
1 tablespoon Sugar
½ teaspoon Salt
½ cub Liquid egg substitute
¼ cub Corn oil
1 cub Beer
1 cub Corn kernels

Preparation:

Preheat oven to 425F & place a 10" cast iron skillet in oven to warm.

In a large bowl, combine cornmeal, flour, baking powder, sugar & salt. In a separate bowl, beat egg replacer with 3 tb oil & beer.
Add to dry ingredients & stir until just moistened.

Remove skillet from oven & coat with remaining oil. Pour in batter & bake until browned, about 25 minutes.

"Vegetarian Gourmet" Summer, 1995

Slim Red and Green Pasta

Servings: 8 servings

Ingredients:

2 ½ pound Red bell peppersor- Fresh pimentos -OR-
20 ounce -- Roasted red peppers -OR- canned/jarred pimentos (whole or sliced)
1 cub Thinly sliced green onions
1 can Low-sodium garbanzos (1 lb) drained
¾ cub Chopped fresh basil leavesOR-
¼ cub -Dried basil leaves
1 ½ tablespoon Chopped fresh tarragonOR-
1 ½ teaspoon -Dried tarragon
3 tablespoon Drained canned capers
1 pound Dried curly pasta (armoniche, rotelle)
Salt
Pepper

Preparation:

Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes.
Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.)

Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes.

Meanwhile, fill a 5- to 6-quart pan ¾ full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl.
Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper.

Per serving: 299 cal. (6 percent from fat); 12 g protein; 2 g fat (0.2 g sat); 60 g carbo.; 198 mg sodium; 0 mg chol.

* Source: Sunset, July 1993
* Typed for you by Karen Mintzias

Sloppy Joe I

Servings: 3 servings

Ingredients:

1 small Onion, chopped
4 Garlic cloves, minced
1 tablespoon Vegetable oil
3 large Mushrooms, chopped
1 large Carrot, grated
½ tablespoon Parsley
½ pound Tofu, crumbled
2 teaspoon Tamari
3 tablespoon Tomato sauce

Preparation:

Saute onion & garlic in oil till transluscent. Add pepper, mushrooms, carrot & parsley. Stir fry briefly & add tofu, tamari & tomato sauce.
Cook till well heated through. Stuff into pita bread & serve.

Wassermann, "Simply Vegan"

Sorrel & Haricot Soup

Servings: 4 servings

Ingredients:

8 ounce Haricot beans
1 tablespoon Sunflower oil
1 Bay leaf
1 medium Onion, thinly sliced
25 ounce Stock
6 ounce Sorrel leaves
1 ounce Margarine
6 ounce Soymilk
Salt & pepper
4 tablespoon Freshly chopped parsley

Preparation:

Soak beans overnight. Boil them in water with the oil, bay leaf & onion. Drain & discard the bay leaf. Briefly blend the beans.
Gradually mix in the stock.

Finely chop the sorrel leaves. Melt the margarine in a pot on medium heat. Stir in the sorrel leaves & let them soften. Rub them through a sieve into the beans.

Heat the soup to just below boiling point. Stir in the soymilk.
Season to taste. Serve with parsley garnish.

Gail Duff, "A Book of Herbs & Spices"

Soup of Barley & Vegetables

Servings: 6 servings

Ingredients:

2 tablespoon Olive oil
2 each Garlic cloves, chopped
1 each Jalapeno chile, finely chopped
½ teaspoon Cumin powder
½ teaspoon Hungarian paprika
1 medium Tomato, finely chopped
4 ounce Pearl barley
3 cub Stock
2 cub Cabbage, shredded
1 cub Green peas, fresh or frozen
1 cub Green beans, fresh or frozen
Salt & pepper

Preparation:

Heat oil in a large soup pot. When hot, put in the garlic & stir quickly. Add the jalapeno, quickly followed by the cumin & paprika.
Cook for a few moments, stirring enough to prevent it sticking. Add the tomatoes & barley & quickly stir. Let cook very gently until the tomatoes begin to break down. Stir occasionally. Add the stock, bring to a boil & then reduce to a simmer. Simmer, covered for about 10 minutes.

Add the peas, beans & cabbage. Raise heat to return the soup to a boil & then lower heat again & continue to simmer until the barley is cooked & tender. Season with salt & lots of black pepper. Add a little more stock if necessary. Cook for a few moments longer & then serve.

NOTE: This soup may benefit from a splash of lemon or lime juice. You could sprinkle over some parsley or cilantro as well.

Recipe by Mark Satterly

South Indian Dosas

Servings: 8 pancakes

Ingredients:

½ cub Urad dal
1 cub Long-grain rice
¾ teaspoon Salt
¾ teaspoon Ground cumin seeds
½ cub Vegetable oil (about)

Preparation:

Pick over and wash urad dal. Soak in 2 cups water for 8 hours.

Wash rice and soak in 3 cups water for 8 hours.

Drain dal; blend in food processor or blender for 2 minutes, scraping down sides occasionally. Add 2 tablespoons water and process another minute. Add another 2 tablespoons water and process again for one minute. Continue adding water until you've reached ¾ cup total, and mixture is light and fluffy. Place in a bowl and set aside.

Drain rice; blend in food processor or blender, adding ¾ of water 2 tablespoons at a time, until mixture resembles fine grains of semolina. Combine rice mixture with dal mixture. Cover and leave in a warm place to ferment, 16-20 hours.

The fermented batter should be frothy. Add the salt and cumin and stir to combine.

Have all cooking paraphernalia ready and at hand. You will need to have near your skillet: ¼ to ½ cup of vegetable oil in a cup or bowl with a small spoon, a larger spoon to spread the batter, the bowl of batter with a ½-cup measuring scoop/cup, a metal spatula for turning the pancakes, and a plate on which to place the finished dosas after they are cooked.

Pour 1 teaspoon of oil into the skillet and tilt to distribute evenly. Heat the skillet over medium-low until oil is hot. Pour ½ cup of the mixture onto the center of the hot skillet. Use the large spoon to spread the batter in a spiral motion, until the pancake is about 6-7 inches in diameter. Turn pancake after 2 minutes and cook another 2 minutes on the other side, until lightly browned. Remove pancake to plate and repeat with remaining batter, adding only enough additional oil to the skillet as needed to keep surface evenly greased. I found that about ½ to ¾ teaspoon for each pancake was plenty, but your mileage may vary.

Serve with relishes, pickles, chutney, or cooked vegetables.

Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East Vegetarian Cooking"

South Indian Vegetable Curry

Servings: 4 servings

Ingredients:

¼ cub Oil
1 pinch Mustard seeds
1 ½ teaspoon Ginger, grated
1 large Yellow onion, thinly sliced
2 each Green chiles, seeded
2 ½ teaspoon Coriander, ground
2 ½ teaspoon Cumin, ground
¼ teaspoon Turmeric
1 small Potato, cubed
2 each Carrots, cubed
1 each Eggplant, cubed
¼ pound Green beans, chopped
2 each Green bell peppers, chopped
2 teaspoon Salt
1 pinch Sugar
1 ½ cub Coconut milk
4 tablespoon Cilantro, chopped
¼ teaspoon Paprika

Preparation:

Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion & chiles & fry for 2 minutes. Stirring constantly, add coriander, cumin & turmeric & cook gently for a few seconds longer. Add the vegetables & cook, stirring constantly, for 5 minutes. Add salt, sugar & coconut milk. Cover & cook gently for about 10 minutes, or until the vegetables are tender. Mix in the cilantro & sprinkle with the paprika before serving. Garnish with toasted coconut.

Pranati Sen Gupta, "The Art of indian Cuisine"

South-Western Black Eyed Peas

Servings: 6 servings

Ingredients:

1 cub Dried black eyed peas
4 cub Water
¼ teaspoon Red chile flakes, crushed
½ teaspoon Cumin
2 tablespoon Olive oil
¾ cub Green onions, thinly sliced
2 each Celery ribs, thinly sliced
3 each Garlic cloves, minced
2 cub Mexican style stewed Tomatoe

Preparation:

Rinse beans, cover in water & bring to a boil. Cook for 3 minutes, remove from heat & let sit for 1 hour. Drain & rinse. Cover with fresh water, bring back to a boil & cook for 30 minutes. Drain & set side.

Saute chile flakes in oil for 1 minute. Add green onions, celery, garlic & beans. Cook over medium heat, stirring, for 5 minutes.
Stir in the tomatoes. Reduce heat & simmer for 30 minutes. Serve hot.

MARK'S NOTE: I really do not think that black-eyed peas need this much cooking. When making this dish, I omit the soaking stage & just cook for 30 minutes & then let them finish cooking with the remaining ingredients.

"Vegetarian Gourmet" Spring, 1995

Spaghetti Stuffed Peppers

Servings: 4 servings

Ingredients:

¼ cub Vegetable stock
1 cub Zucchini, chopped
½ cub Shiitakes, chopped
¼ cub Green onions, sliced
1 teaspoon Basil
1 teaspoon Thyme
1 each Garlic clove, minced
¼ teaspoon Black pepper
1 ½ cub Spaghetti squash, cooked & shredded
4 each Green bell peppers

Preparation:

Preheat oven to 375F. Pan spray a shallow baking dish & set aside.

Bring stock to a boil in a large skillet. Add zucchini, shiitakes, green onions, basil, thyme, garlic & pepper. Simmer until the vegetables are tender, no longer than 5 minutes. Remove from heat & mix in the squash. Set aside.

Slice off & reserve the tops of the peppers. Remove & discard the seeds. Place the peppers on the pan sprayed baking sheet. Spoon the filling into the peppers. Replace the tops, cover & bake for about 30 minutes.

"Vegetarian Gourmet" Fall, 1995

Spaghetti with Vegetarian Bolognaise

Servings: 6 servings

Ingredients:

¼ cub Sun-dried tomatoes
16 ounce Spaghetti
½ cub Onion, diced
½ cub Celery, diced
½ cub Carrots, diced
½ cub Red bell pepper, diced
1 tablespoon Olive oil
½ cub Zucchini, diced
½ cub Eggplant, peeled & seeded, diced
1 ½ teaspoon Garlic, minced
½ cub Mushrooms, diced
2 cub Roma tomatoes, diced
¼ pound Tofu, firm, diced
½ teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Garlic, granulated
2 teaspoon Basil
1 teaspoon Rosemary

Preparation:

Soak sun-dried tomatoes in boiling water until soft, about 10 minutes.
Dice & set aside.

Cook spaghetti according to instructions, rinse, drain & set aside.

Heat oil & saute onion, celery, carrots & red bell pepper in a large skillet until the onions are translucent, about 3 minutes. Stir in the sun-dried tomatoes followed by the zucchini, eggplant, garlic, mushrooms, tomatoes & tofu. Cook over a low heat until the liquid has evaporated.

Stir in the rest of the ingredients. Place spaghetti on a large serving platter, top with sauce & serve.

Mark's Notes: Ensure that these vegetables are finely diced so that they can cook quickly & you can get a medley of tastes in your mouth.
I do not cook the spaghetti while the sauce is cooking. While there is a risk of overcooking when the vegetables are diced this small, I still prefer to cook my sauce, let it sit to allow the flavours to develop & then serve over freshly cooked pasta. I hate cold pasta with hot sauces. Also, add a handful of finely chopped fresh parsley just before serving.

"Vegetarian Gourmet" Fall, 1995

Spanish Rice

Servings: 6 servings

Ingredients:

1 pinch Red chiles, crushed
1 pinch Cumin
2 tablespoon Olive oil
1 cub Red or green bell pepper, chopped
1 cub Green onions, thinly sliced
2 each Garlic cloves, minced
1 cub Basmati rice, uncooked
2 cub Vegetable stock, boiling
2 cub Mexican style stewed tomatoe
Cilantro, chopped, optional

Preparation:

Saute chile flakes & cumin in olive oil in a large skillet. Add bell pepper, green onions & garlic & saute until tender-crisp, about 3 minutes. Stir in rice & saute until the rice is translucent. Add the vegetable stock, stir well, cover & simmer for 10 minutes.

Add tomatoes, re-cover & continue to simmer, stirring on occasion, until all the liquid has been absorbed. Garnish with cilantro & serve hot.

"Vegetarian Gourmet" Spring, 1995

Spanish Tofu Omelette

Servings: 4 servings

Ingredients:

1 tablespoon Olive oil
1 each Garlic clove, minced
1 small Onion, chopped
1 medium Potato, sliced
¼ each Green bell pepper, diced
1 small Tomato, chopped
¼ teaspoon Oregano
1 pound Soft tofu, patted dry
¼ cub Flour
¼ teaspoon Turmeric
1 teaspoon Nutritional yeast
Salt & pepper to taste

Preparation:

In a frying pan over med heat, heat the oil or water and saute the garlic, onion, potato, and green pepper until the potato is cooked, about 10 mins.

In the meantime, blend the reamining ingredients in a blender until smooth. Add the tomato and tofu mixture to the pan and cook, covered, over a very low heat until the omelette is set, about 10 mins.

Serve with salsa.

PETA & INgrid Newkirk, "The Compassionate Cook" Typed by Lisa Greenwood

Spiced Baked Sweet Potatoes

Servings: 4 servings

Ingredients:

2 medium Sweet potatoes
1 ½ tablespoon Vegetable oil
1 teaspoon Curry powder
¼ teaspoon Turmeric
¼ teaspoon Cumin
¼ teaspoon Ginger powder
½ teaspoon Salt

Preparation:

Pre-heat oven to 400F. Wash & scrub potatoes, leaving the skins on.
Cut the into sticks & set aside.

Mix together spices & oil. Add potato sticks to mixture & coat well.
Lay onto a cookie sheet & bake for 30 to 40 minutes. Stir them half way through cooking.

"Vegetarian Times" October, 1991

Spiced Baked Sweet Potatoes II.

Servings: 4 servings

Ingredients:

2 medium Sweet potatoes
1 ½ tablespoon Vegetable oil
½ teaspoon Coriander
½ teaspoon Garlic powder
¼ teaspoon Ginger powder
1 tablespoon Soy sauce

Preparation:

Wash & scrub potatoes. Cut into sticks & set aside.

Mix together oil & spices. Dip the potatoes into the mixture & spread onto a cookie sheet. Bake at 400F for 30 to 40 minutes, stirring half way through cooking.

"Vegetarian Times" October, 1991

Spiced Beet Puree With Walnut Oil

Servings: 4 servings

Ingredients:

6 medium Beets, with 1" stem attach
2 large Garlic cloves, unpeeled
2 each Bay leaves
4 each Cloves
4 each Allspice berries
1 teaspoon Walnut oil
2 teaspoon Kosher salt

Preparation:

Preheat the oven to 400F. Place the beets, garlic, bay leaves, cloves, and allspice on a large double sheet of aluminum foil. Wrap up into a package. Roast until the beets are tender, about 2 hours.
Discard the bay leaves, cloves, and allspice berries. Remove the stems from the beets and slip off the skins. Transfer the beets to a food processor and process until smooth. Stir in the walnut oil and the salt. Divide among 4 plates and serve immediately.

"A Well Seasoned Appetite" Posted by Dan Klepach

Spiced Carrot & Orange Soup

Servings: 8 servings

Ingredients:

2 pound Carrots, thinly sliced
2 tablespoon Peanut oil
2 cub Chopped onions
2 large Celery stalks, diced
4 cub Water
1 ½ cub Fresh orange juice
¼ cub Dry white wine
1 teaspoon Cumin, coriander, ginger
½ teaspoon Nutmeg
1 cub Soymilk
Salt & pepper
3 tablespoon Freshly minced parsley
3 tablespoon Minced scallions

Preparation:

Reserve & set aside ½ lb carrots.

Heat oil in a large soup pot, saute onions & celery till golden. Add all but reserved carrots, water, orange juice, wine & spices. Bring to a boil, cover & simmer over moderate heat till vegetables are tender. Puree till smooth.

Return to a low heat & stir in enough soymilk to give a medium thick consistency. Season to taste & let stand several hours before serving.

Just before serving, steam reserved carrots till tender crisp & stir into soup with parsley & scallions. Serve hot.

Nava Atlas, "Vegetarian Celebrations"

Spiced Green Beans and Rice (Sem Pullao)

Servings: 4 servings

Ingredients:

1 tablespoon Black mustard seeds
1 pinch Crushed red chili flakes
1 teaspoon Cumin seeds
¼ teaspoon Asafetida (optional)
2 tablespoon Olive oil
3 cub Chopped fresh green beans
1 teaspoon Tumeric
¼ teaspoon Sea salt
1 cub Uncooked basmati rice
3 ½ cub Water or vegetable broth

Preparation:

Place rice in a strainer and rinse with cool water until water runs clear.
Set aside.

In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop.

Add green beans, tumeric and salt. Saute for 3 minutes.

Add rice to green bean mixture in saucepan and saute for 3 minutes.

Add water and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside for 5 minutes.

Fluff with a fork and serve.

Per serving: 279 cal, 7 g prot, 433 mg sod, 43 g carb, 9 g fat, 0 mg chol, 232 mg calcium

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Spiced Lentil Casserole

Servings: 8 servings

Ingredients:

¼ teaspoon Crushed red chili flakes
½ teaspoon Turmeric
1 pinch Asafetida (optional)
2 tablespoon Canola oil
1 cub Sliced scallions
½ cub Chopped green bell pepper
3 Garlic cloves; minced
2 cub Shredded green cabbage
2 cub Cooked brown rice
3 cub Cooked brown lentils
1 cub Vegetable stock
1 cub Frozen peas; thawed

Preparation:

Preheat oven to 350 degrees F.

In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes.

Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes.

Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm.

Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg chol, 35 mg calcium

HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate)

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Spiced Potatoes in Tamarind Sauce (Daum Aloo)

Servings: 4 servings

Ingredients:

1 ½ tablespoon Tamarind paste
2 cub Water
8 small Boiling potatoes
¼ cub Corn oil
1 medium Onion; thinly sliced
2 teaspoon Minced fresh ginger
4 Garlic cloves; minced
½ teaspoon Dried red pepper flakes
½ teaspoon Ground turmeric
½ teaspoon Ground cardamom
½ teaspoon Ground fennel
½ teaspoon Cinnamon
¼ teaspoon Freshly ground pepper
Salt

Preparation:

Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain.

Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places.

Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes.
Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt.

* Source: Bon Appetit - April 1986
* Typed for you by Karen Mintzias

Spiced Potatoes, Mark's Version

Servings: 4 servings

Ingredients:

4 tablespoon Vegetable oil
6 medium Potatoes, cut into bite- sized pieces
1 medium Onion, very finely chopped
2 each Garlic cloves, minced
Salt & pepper
3 each Dried red chiles
1 each Bay leaf
1 ½ teaspoon Chili powder
1 teaspoon Turmeric
2 teaspoon Garam masala
¼ cub Cilantro, chopped

Preparation:

Heat vegetable oil in a large saucepan with a good base over medium heat. When hot, put in the potatoes & stir well. Reduce the heat to low & cook very gently, stirring occasionally, for 10 minutes. Add the onion & garlic & continue to cook over the low heat for another 10 minutes. By this time, the potatoes should be cooked through. If not, cook them for another 5 minutes. Be careful that you do not overcook them or else you may get a soggy mess. Season with salt & pepper.

Crumble in the red chiles & stir in the bay leaf. Add the remaining spices in order, except for the cilantro, & continue to cook over the low heat & stirring once or twice for a further 5 minutes. If you have the heat very low, you should not have a problem with it sticking. If it does stick, sprinkle in a few drops of water. Stir in the cilantro & serve immediately.

Recipe by Mark Satterly

Spiced Vegetable Pakoras with Mango Relish

Servings: 4 servings

Ingredients:

1 small Eggplant cut into ¼-inch slices
1 teaspoon Salt
2 medium Zucchini cut into 1-inch slices
12 Cauliflower florets
6 large Button mushrooms wiped and cut in half
1 1/3 cub Chick-pea flourOR- all-purpose flour
1 tablespoon Chopped fresh coriander
1 teaspoon Salt
2 teaspoon Curry powder
1 tablespoon Olive oil
1 tablespoon Lemon juice
¾ cub -Ice water, more if needed
Vegetable oil for deep-frying

GARNISH:
Lemon wedges
Coriander or parsley

MANGO RELISH:
¼ cub Medium-sweet sherry
¼ cub -Water
¼ cub 2hite wine vinegar
2 tablespoon Sugar
1 Cinnamon stick
1 Star anise
½ teaspoon Salt
1 pinch Ground mace
1 Mango peeled, pitted and diced
1 small Red bell pepper seeded and diced
1 tablespoon Lemon juice

Preparation:

Place the eggplant in a colander, sprinkle with the salt, and let drain while preparing the other vegetables.

Blanch the zucchini and cauliflower florets separately for 2 minutes in boiling water. Drain, refresh under cold water, and dry well. Rinse the eggplant and pat dry.

Combine the flour, coriander, salt, and curry powder in a large bowl.
Gradually beat in the oil, lemon juice, and water until the batter is the consistency of heavy cream. Alternatively, place all the ingredients - except the water - in a food processor, and with the motor running, pour the water through the funnel until you have the right consistency.

Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350 degrees F.

Lightly whisk the batter and dip the vegetables in batches of 5 to 6, then slip them carefully into the hot oil. Fry the pakoras for 2 to 3 minutes on each side, turning them with a slotted spoon. Remove from the pan, drain on paper towels, and keep warm in a moderate oven while you cook the remaining pakoras. Allow the oil to come back to 350 degrees F between batches.

When all the vegetables are ready, garnish with lemon wedges and coriander or parsley and serve at once with the mango relish.

MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star anise, salt, and mace in a small, heavy-bottomed saucepan. Bring to a boil and simmer over medium heat for 5 minutes. Add the mango, bell pepper, and lemon juice; lower the heat and simmer for 5 minutes more.
Remove from the heat and let cool completely. Spoon into a screw top jar and refrigerate until required.

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias

Spiced Zucchini and Peas in Tomato Sauce (Torai Masala)

Servings: 6 servings

Ingredients:

½ cub Chopped red onions
3 Garlic cloves; minced
1 Celery rib; sliced
2 tablespoon Canola oil
½ teaspoon Tumeric
½ teaspoon Cumin powder
3 cub Cubed zucchini
2 ½ cub Tomato sauce
1 cub Frozen peas
3 pinch Cayenne pepper

Preparation:

Saute onions, garlic, and celery in oil for 2 minutes.

Add tumeric, cumin and zucchini. Cook over medium heat for 5 minutes.

Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes.

Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb, 5 g fat, 0 mg chol, 67 mg calcium

HINT: Use chopped fresh or canned tomatoes instead of tomato sauce.

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Spicy Black Eyed Peas

Servings: 4 servings

Ingredients:

1 cub Black eyed peas
5 tablespoon Oil
2 each Onions, sliced
1 teaspoon Ginger pulp
1 teaspoon Coriander
1 ½ teaspoon Chili powder
½ teaspoon Turmeric
2 each Tomatoes, chopped
½ teaspoon Salt
2 tablespoon Lemon juice
2 each Green chiles

GARNISH:
Oil, for deep frying
8 each Baby potatoes, sliced
1 tablespoon Mint
1 teaspoon Garam masala

Preparation:

Wash the peas & cook in boiling water until soft. Drain & sert aside.

Heat oil, add onions & saute until golden brown. Lower heat & add ginger, coriander, chili powder, turmeric, tomatoes & salt. Stir-fry for 2 minutes.

Stir in the peas & blend together. Add the lemon juice followed by the chiles. Stir to mix & transfer to a serving dish.

GARNISH: Heat oil, add potato slices & fry until cooked. Arrange potato slices on top of the peas & garnish with the mint & the garam masala.

Shehzad Husain, "Vegetarian Indian Cookery"

Spicy Carrot Salad

Servings: 4 servings

Ingredients:

1 ¾ cub Carrots, grated
2 each Oranges, peeled, seeded & chopped
1/3 cub Raisins
¼ cub Walnuts, chopped
1 tablespoon Olive oil
2 tablespoon Lime juice
½ teaspoon Cumin, ground
¼ teaspoon Cinnamon
1 teaspoon Liquid sweetener
Lime slices, to garnish

Preparation:

Combine carrots, oranges, raisins & walnuts in a large bowl & set aside. Place remaining ingredients in a jar with a lid & shake well.
Pour over the carrots. Chil for at least one hour. Garnish with lime slices.

"Vegetarian Gourmet" Spring, 1995

Spicy Couscous with Leeks, Chickpeas & Peppers

Servings: 4 servings

Ingredients:

1 cub Couscous
¾ cub Vegetable juice
½ cub Water
1 tablespoon Olive oil
2 large Leeks, cleaned, trimmed & sliced
½ teaspoon Chili powder
1 cub Chickpeas, cooked & drained
1 each Red bell pepper, julienned
¼ cub Cilantro, chopped

Preparation:

Preheat oven to 350F.

Place couscous in an ovenproof dish with a tight fitting lid. Pour the juice & water over the couscous & stir to mix. Set aside, uncovered, for at least 15 minutes. Then, cover the dish & bake for 20 minutes.

Saute the leeks in oil in a large skillet, for 1 minute. Stir in the chickpeas & chili powder. Reduce heat & cover. Cook until the leeks are soft, about another 5 minutes. Remove the lid, slightly increase the heat & add the pepper slices. Cook for a further 3 minutes.

Mix together the sauteed vegetables with the couscous in a large bowl.
Add the cilantro & serve.

"Vegetarian Gourmet" Winter, 1995

Spicy German Mustard

Servings: 1 cup

Ingredients:

1/3 cub Yellow mustard seeds
1 tablespoon Brown mustard seeds
¼ cub Mustard powder
½ cub Cold water
1 cub Apple cider vinegar
2 tablespoon Brown sugar
½ teaspoon Garlic powder
½ teaspoon Cinnamon
¼ teaspoon Allspice
¼ teaspoon Dill seed
¼ teaspoon Tarragon leaves, crushed

Preparation:

Soak mustard seeds & the powder in the cold water for 3 hours.

Combine the remaining ingredients in a glass or porcelain pan & simmer until the mixtue is reduced by half, about 10 minutes. Pour through a strainer onto the mustard mixture.

Transfer to a double boiler. Cook & stir until thickened, about 10 minutes. Spoon into a container & cover. Refrigerate for 3 days before using. Makes a good dressing for German Potato Salads.

"Vegetarian Gourmet" Winter, 1995

Spicy Ginger Sauce (for pasta)

Servings: 6 servings

Ingredients:

3 tablespoon Vegetable oil
3 tablespoon Rice vinegar
1 ½ tablespoon Low-sodium soy sauce
1 tablespoon Oriental sesame oil
2 teaspoon Minced peeled fresh ginger
2 Garlic cloves, minced
1 teaspoon Sugar
¼ teaspoon Dried crushed red pepper
2 Green onions, thinly sliced
1 Carrot, peeled, shredded
½ Cucumber peeled, seeded, chopped
¼ cub Chopped fresh cilantro

Preparation:

[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.]

Whisk all ingredients to blend in large bowl. Refrigerate.

Richard Sax & Marie Simmons, "Bon Appetit", September 1991 Typed by Karen Mintzias

Spicy Green Beans

Servings: 4 servings

Ingredients:

1 medium Onion, thinly sliced
1 large Garlic clove, minced
1 tablespoon Chiles, minced
2 tablespoon Vegetable oil
2 cub Green beans stemmed & halved
¾ cub Tomato, chopped
½ cub Water
Salt

Preparation:

In a medium sized skillet, saute the onions, garlic & chiles in the oil till the onions are soft. Add the beans, tomatoes & water.
Cover & simmer on a medium heat until the beans are tender, 5 to 15 minutes. Stir occasionally. Season & serve.

"Sundays at Moosewood Restaurant"

Spicy Korean Kimchi

Servings: 1 pound

Ingredients:

1 pound Chinese cabbage
2 tablespoon Salt
4 cub Cold water
2 cub Very hot water

PICKLING MIXTURE:
1 tablespoon Finely chopped garlic
1 tablespoon Finely chopped fresh ginger
1 tablespoon Finely chopped scallions
2 teaspoon Finely chopped dried chile
2 teaspoon Sugar
1 tablespoon Salt

Preparation:

Separate the leaves & sprinkle them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid.
Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain and cut the leaves into bite-size pieces. Pack into a glass jar until ready to serve.

Makes 1 Pound

Ken Hom, "Prodigy Guest Chefs Cookbook" posted by Karen Mintzias

Spicy Soup of Tangerine and Coconut

Servings: 6 servings

Ingredients:

2 cub Water
1 cub Long-grain white rice
1 can (14oz) coconut milk
1 cub Vegetable stock
½ cub Tangerine juice
(about 2 ½ tangerines)
1 tablespoon Tangerine zest,
Finely grated
(about 2 tangerines)
1 tablespoon Soy sauce
1 teaspoon Thai chili paste
2 each Thai chili peppers or serrano chilies stemmed and seeded
2 cub Mushrooms, quartered
½ cub Wood ear mushrooms, chopped
½ cub Basil, chopped
Salt and pepper

Preparation:

In a saucepan, bring the water to a full boil. Add the rice and boil for 5 min. Reduce the heat to low, cover, and cook until tender and the water is absorbed, about 20 min.

Meanwhile, in a large saucepan, combine the coconut milk, chicken stock, tangerine juice and zest, fish sauce, chili paste, and chili peppers. Bring to a full boil. Reduce the heat to medium and simmer for about 5 min. The stock will be slightly foamy and will have turned a golden-orange color. Add the mushrooms and wood ears, and cook until the mushrooms are tender but not mushy, about 5 min, but no more than 10 min. Remove from the heat and stir in the basil.
Season to taste with salt and pepper.

To serve, divide the rice among 6 individual bowls and spoon the soup over the top. Serve immediately.

Note: experiment with adding other ingredients, such as shrimp or fresh artichoke hearts.

"Citrus" by Ethel and Georgeanne Brennan

Spicy Tomatoes & Eggplant with Chickpeas

Servings: 4 servings

Ingredients:

5 tablespoon Oil
1 each Onion, diced
1 teaspoon Ginger pulp
¼ teaspoon Turmeric
1 teaspoon Garlic pulp
1 teaspoon Garam masala
1 ½ teaspoon Coriander
1 teaspoon Chili powder
14 ounce Canned tomatoes
1 small Eggplant, diced
1 each Orange bell pepper, diced
7 ounce Chickpeas, cooked
1 teaspoon Salt

Preparation:

Heat oil in a karahi or wok, add the onion & saute until golden-brown.
Lower the heat & stir in the ginger, turmeric, garlic, garam masala, coriander & chili powder.

Stir in the tomatoes, followed by the eggplant, bell pepper, chickpeas & salt. Stir-fry for 5 to 7 minutes. Serve hot over rice.

Shehzad Husain, "Vegetarian Indian Cookery"

Spicy Vegetable Soup

Servings: 8 servings

Ingredients:

SOUP:
1 each 3" cinnamon stick
6 each Cloves
4 each Black cardamom pods
1 teaspoon Black peppercorns
2 each Garlic cloves, chopped
1 each 2" piece ginger, grated
1 medium Onion, coarsely chopped
1 cub Potatoes, cubed
1 cub Carrots, diced
½ cub Green bell pepper
6 cub Stock

SEASONING:
1 tablespoon Olive oil
1 ½ teaspoon Black mustard seeds
1 teaspoon Cumin seeds, whole
1 each Dried red chile, chopped
Salt
2 tablespoon Cilantro, chopped

Preparation:

Using a mortar & pestle, crush the cinnamon stick, cloves, cardamom pods & peppercorns. Set aside. In a soup pot, combine all the soup ingredients with the crushed spices. Bring to a boil, reduce the heat & simmer, covered, until the vegetables are very tender, about 25 to 35 minutes. Remove from the heat & cool for 10 minutes.

In batches if necessary, puree the stock & vegetables in a blender or food processor. Return to a clean pot & reheat gently.

For the seasoning, warm the olive oil in a small skillet over medium heat. When hot, put in the mustard seeds. After a few seconds, they should pop. Add the cumin seeds & dried red chile & remove from the heat. Add this mixture to the soup pot. Stir in the cilantro & salt. Check the seasoning & serve hot.

NOTE: If you cannot find cilantro, use parsley. Use whatever vegetables you like.

A couple of tablespoons of nuts cooked with the vegetables adds some creaminess to the soup.

Recipe by Mark Satterly

Spinach & Rice Stew

Servings: 4 servings

Ingredients:

1 each Onion, finely chopped
1 tablespoon Olive oil
½ cub Rice
2 cub Water
¼ teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Dill, chopped
2 pound Spinach, coarsely chopped
3 each Green onions, chopped

Preparation:

Saute onion in heated oil for 3 minutes. Stir in the rice, water, salt, pepper & dill. Bring to a boil. Reduce heat, cover & simmer until the rice is almost cooked, if using white rice this should only take 10 minutes or so. If using brown, it may take 20 or 25 minutes.
Stir occasionally during the cooking time otherwise the rice will stick.

Mix in the spinach & cook for 5 to 8 minutes. Stir in the green onions & cook for 1 more minute. Serve hot.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Spinach and Cashew Salad

Servings: 4 servings

Ingredients:

1 ½ cub Chopped raw spinach leaves
½ cub Watercress
4 Green onions; sliced
1/3 cub Cashews
½ cub Croutons
Vegan salad dressing (your favorite one)

Preparation:

Combine the spinach, watercress, green onions, and cashews in a serving bowl. Spoon the dressing over the salad and toss. Eat immediately while crisp.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Spinach Mushroom Lasagna I

Servings: 9 servings

Ingredients:

1 pound Firm tofu
1 teaspoon Salt
4 tablespoon Lemon juice
2 tablespoon Vegetable oil
2 ½ tablespoon Tahini
1 tablespoon Light miso
1 ½ tablespoon Olive oil
1 large Onion, chopped
2 large Garlic cloves, pressed
Black pepper to taste
1 teaspoon Nutmeg
2 teaspoon Tarragon
2 teaspoon Dill
8 ounce Mushrooms
8 ounce Spinach
½ cub Fresh parsley
4 tablespoon Breadcrumbs, toasted
½ cub Walnuts
4 cub Tomato sauce
9 Lasagna noodles, al dente

Preparation:

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside.

Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly.
Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture.

Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by ¼ of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top,

Cover & bake for 30 minutes. Uncover & bake another 10 minutes.
Cool for 20 to 30 minutes before slicing.

Madhur Jaffrey, "The World of the East Cookbook"

Spinach Polenta Topping

Servings: 6 servings

Ingredients:

2 tablespoon Raisins
1 each Garlic clove, quartered
¼ cub Olive oil
2 tablespoon Pine nuts
20 ounce Fresh spinach, washed, dried & chopped

Preparation:

Soak raisins in hot water until they are plump, about 5 minutes.
Drain & set aside.

Saute garlic in oil over mdium-low heat until garlic begins to brown, about 5 minutes. Remove garlicx & discard, reserve flavoured oil.

Add raisins & pine nuts & saute until the nuts are golden, 3 minutes.
Add spinach & continue to saute until the spinach has softened, about 5 minutes. Spread over polenta & serve.

"Vegetarian Gourmet" Spring, 1995

Spinach Salad With Cactus & Hot Chiles

Servings: 8 servings

Ingredients:

2 each Dried red Anaheim chiles, seeded & stemmed
1 tablespoon Olive oil
1 bunch Fresh spinach, rinsed & stemmed
¼ pound Watercress, rinsed & stemmed
1 each Red onion, thinly sliced
½ each Avocado, peeled, pitted & sliced
2 teaspoon Lime juice
1 cub Cauliflower florets, thinly sliced
10 each Cherry tomatoes, halved
1 each Jar nopalitos, 14.5 oz, drained & diced*

CILANTRO VINAIGRETTE:
3 tablespoon Olive oil
3 tablespoon Lime juice
1/3 cub White wine vinegar
2 tablespoon Balsamic vinegar
1 tablespoon Tamari
3 each Garlic cloves, minced
¼ cub Cilantro, chopped

Preparation:

Cut chiles into strips with scissors & saute in oil for 2 to 3 minutes over medium-high heat. Stir constantly to avoid burning. Remove & drain on paper towels. Reserve the flavoured oil for the vinaigrette.

Toss spinach & watercress together in a large serving bowl. Layer remaining salad ingredients & top with chiles.

VINAIGRETTE: Combine all vinaigrette ingredients in a small bowl & stir in the reserved oil that was used to cook the chiles. Pour over prepared salad & serve.

*Nopalitos are the green pads of the prickly pear cactus. Found in Mexican or Spanish style supermarkets. Well worth looking for, they also make a great side dish in their own right.

"Vegetarian Gourmet" Spring, 1995

Spinach-Miso Pasta

Servings: 1 cervings

Ingredients:

¼ cub Vegetable stock
2 tablespoon Onion, minced
1 each Garlic clove, minced
10 ounce Spinach, washed & stemmed
2 tablespoon Mellow white miso
1 pinch Nutmeg
5 ¼ ounce Firm silken tofu, diced
12 ounce Pasta, uncooked
Basil or parsley, chopped, for garnish

Preparation:

Bring the stock to a boil in a soup pot. Add the onion & garlic & cook for 5 minutes. Add the spinach & cook for a further 2 minutes, or until the spinach wilts.

Stir in the miso, nutmeg & tofu. Transfer to a blender & blend in batches using extra water as necessary to achieve a creamy consistency. Set aside.

Cook the pasta *al dente*. Drain & toss while hot with the creamy sauce & serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Split Pea Samosas

Servings: 20 samosas

Ingredients:

1 cub Split peas, washed
1 teaspoon Turmeric
Salt
2 tablespoon Cilantro, chopped

DOUGH:
1 ½ cub Whole wheat flour
1 pinch Salt
1 tablespoon Oil
½ cub Water, approximately

SPICES:
1 teaspoon Oil
1 small Onion, finely chopped
⅛ teaspoon Asafetida
½ teaspoon Black mustard seeds
1 teaspoon Whole cumin seeds
3 each Dried red chiles, crumbled
Salt

FOR DEEP FRYING:
Oil

Preparation:

Cover the washed split peas with 2 cups water. Add the turmeric & the salt. Bring to a boil, reduce heat, cover & simmer. Simmer until the split peas just start to break up, about 35 to 45 minutes. Do not overcook. Drain carefully. Transfer to a mixing bowl & stir in the cilantro. Set aside.

DOUGH: Combine the flour, salt & oil. Pour in enough water until the flour congeals into a ball. Knead vigorously for 10 minutes until the dough is soft & pliable. Wrap in a damp towel & let rest for at least 30 minutes.

SPICES: Heat oil in a skillet, saute the onions until golden brown.
Add the asafetida & a few seconds later the rest of the spices in the order listed. Saute, stirring occasionally, for 5 minutes. Pour into the prepared split pea mixture & let cool.

ASSEMBLY & COOKING: Divide the dough into 10 balls. Roll each ball out very thinly into a circle, but not so thinly that it will rip when you pick it up. Cut each resultant disk in half. Set each half aside, preferably covered with the damp towel to prevent drying. Do all the balls of dough in this way.

Take one halved disk, heap one tablespoon of split filling onto one half of the disk. Lightly dampen the edges of the dough with water & seal into a triangular shape. Repeat until all disks have been fileld & sealed in this way.

Heat oil in a wok, enough to deep fry about 4 samosas at once. When the oil is hot, carefully drop 4 samosas into the wok. Fry for 3 to 4 minutes & flip over. The pastry should be a deep golden brown.
When cooked, remove with a slotted spoon & drain well.

Either serve immediately or let cool & freeze. Reheat in an oven preheated to 300F for 10 minutes or so. Be careful as they will burn very easily.

Recipe by Mark Satterly

Spring Green Onion Soup

Servings: 6 servings

Ingredients:

4 cub Potatoes, chopped
1 ½ cub Celery, chopped
2 bunch Green onions, chopped
2 tablespoon Oil
2 Vegetable bouillon cubes
3 teaspoon Tamari
3 teaspoon Parsley
1 teaspoon Liquid sweetener
1 ½ teaspoon Paprika
1 teaspoon Sea salt
1 teaspoon Dill weed
1 teaspoon Thyme
Cayenne pepper, dashes
Sea kelp, several dashes
½ teaspoon Vegetable broth powder
2 ½ cub Water or stock

Preparation:

Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created.

Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavours mingle.

Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated.

Jeanne Marie Martin, "Vegan Delights" Posted by Anne Maclellan

Squash Pickles

Servings: 2 pints

Ingredients:

4 medium Yellow squash, sliced ¼" thick
½ cub Pickling salt
2 small Onions, thinly sliced
½ cub Sugar
1 ½ cub Vinegar
3 tablespoon Dry mustard
1 tablespoon Ground ginger
1 tablespoon Curry powder
6 each Whole peppercorns

Preparation:

Layer squash and salt in a large glass or plastic container. Cover and let stand about 4 hours. Rinse squash several times in cold water; drain well.

Place squash and onion in a large Dutch oven. Combine remaining ingredients in a small, heavy saucepan, mixing well. Bring to a boil; boil 5 minutes, stirring often.

Pour vinegar mixture over squash; bring mixture to a boil, and cook 5 minutes or just until squash is crisp-tender.

Pack into hot sterilized jars, leaving ¼" headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.

"Southern Living" August, 1981 Posted by Jeff Pruett

Squash Pie

Servings: 8 servings

Ingredients:

Pie dough for single crust
4 cub Unpeeled & cubed butternut squash & 2 thin slices of squash to garnish
½ cub Sucanat (or white sugar)
3 tablespoon Arrowroot
2 tablespoon Agar flakes
½ teaspoon Cinnamon
½ teaspoon Nutmeg
¾ cub Soy milk
½ teaspoon Ginger powder
1 teaspoon Vanilla extract
1 tablespoon Soy oil
½ cub Pecan halves, for garnish

GLAZE:
2 tablespoon Barley malt syrup
¼ cub Water
1 ½ teaspoon Agar flakes

Preparation:

Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set aside.

Steam the squash in a covered pot with about 1" water until the squash is soft. Drain & set aside the 2 slices for the garnish. Put the rest of the squash in the blender with the other ingredients except the pecans & the glaze & blend till smooth. Pour into the pie shell. Arrange the pecans around the edges of the pie. Place the squash slices in the centre with 1 pecan piece. Bake at 350F for 40 minutes. Reduce heat to 250F, cover pie with foil, & bake for 20 minutes or till pie tests done. Let cool completely, then brush on the glaze.

GLAZE: Place ingredients in a small pot & bring to a simmer. Cook until the agar flakes are dissolved (5 to 10 minutes).

Brother Ron Pickarski, "Friendly Foods"

Squash Samosas

Servings: 24 samosas

Ingredients:

PASTRY:
½ cub All-purpose flour
½ cub Wholewheat flour
2 each Jalapeno chiles, seeded & coarsely chopped
¼ teaspoon Salt
½ cub Oil
Water, as necessary

FILLING:
2 ½ cub Winter squash, cooked & pureed
2 teaspoon Oil
½ teaspoon Nutmeg
½ teaspoon White pepper
2 each Jalapeno chiles, minced
Salt, to taste
1/3 cub Coconut, shredded

Preparation:

PASTRY: Combine all dry ingredients in a bowl. Add oil & slowly drizzle in water until the dough forms a ball. Knead until very soft & pliable. Wrap in a damp towel & let rest for 2 hours or so.

FILLING: Heat oil in a skillet, add the pureed squash & saute, stirring frequently, for 15 minutes. Stir in the remaining ingredients. REmove from heat & let cool.

TO ASSEMBLE: Divide dough into 12 equal balls. Roll each ball into a circle, very thinly, & slice in half. Keep covered with a damp towel until ready to use, otherwise the pastry will dry out too much & you will not be able to use it. Place a portion of filling on one half of the semi-circle. Dampen the edges with some water & seal. Set each samosa aside until ready to cook.

TO COOK: Either, preheat the oven to 350F, place samosas on an ungreased cookie sheet & bake for 20 minutes. Or, deep-fry for 7 minutes or until browned. Drain on paper towels & serve immediately with good chutnies. Or let go cold & freeze. Reheat in a 350F oven.

NOTE: Baked samosas have a harder & more crunchy pastry. Deep-fried & I find that they retain too much fat. Try whichever way you find you prefer.

Recipe by Mark Satterly

Squash, Apple, and Wild Rice Soup

Servings: 4 servings

Ingredients:

1 each Butternut squash, peeled, seeded & cubed
1 tablespoon Oil
½ cub Onion, chopped
1 each Granny Smith apple, cored & diced
1 tablespoon Ginger, peeled and minced
2 cub Apple juice
1 ½ cub Wild rice, cooked
1 ½ cub Soy milk
Vegetable broth, optional
Salt
⅛ teaspoon Black pepper
½ cub Hazelnuts,
1 pinch Cinnamon
1 tablespoon Parsley, finely chopped

Preparation:

1. Steam the squash until very tender, about 15 min.

2. Meanwhile, Heat oil in a saucepan. Add the onions and apple, and saute, stirring, until very tender, about 5 min. Stir in the ginger and saute for 1 minute. Add the apple juice and steamed squash and heat to boiling. Cover and cook over low heat for 10 min. Uncover and cool slightly, then puree, in batches if necessary, in a blender or food processor until smooth. Return to the saucepan.

3. Add the wild rice and soy milk and season with 1 tsp salt & the pepper. Add additional milk, or broth, to thin if needed. Reheat over low heat until steaming; do not boil. Correct the seasoning.

4. Heat another 1 ts oil in a small skillet, add the nuts, and saute until golden. Sprinkle lightly with salt and cinnamon, add the parsley, and stir to blend. Remove from the heat.

5. At serving time ladle the hot soup into bowls and top each with a spoonful of the nut mixture.

"Rice: The Amazing Grain" by Marie Simmons

Stir-Fried Artichokes with Pea Pods & Black Mushrooms

Servings: 4 servings

Ingredients:

¼ cub Tree ear mushrooms, dried
16 each Baby artichokes, trimmed
2 tablespoon Oil
1 cub Pea pods
¼ cub Vegetable stock
1 teaspoon Cornstarch
1 tablespoon Dry sherry
1 tablespoon Tamari
½ teaspoon Ginger, grated

Preparation:

Pour boiling water over the mushrooms & let stand for 10 minutes.
Drain & set aside.

Cook artichokes in boiling, salted water until just tender, should be about 10 minutes. Drain & set aside. When cool, cut each artichoke in half.

Heat oil in a wok. Stir-fry artichoke halves, pea pods & mushrooms for 1 minute. Add stock, cover & simmer until the vegetables are tender, be careful not to overcook, they do not need long. Whisk together the rest of the ingredients in a small bowl & add to the wok. Cook & stir for a further 2 minutes & serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Stir-Fried Mushrooms

Servings: 4 servings

Ingredients:

3 tablespoon Oil
2 each Onions, sliced
1 teaspoon Fennel seeds
4 ounce Peas
1 teaspoon Garlic pulp
¼ teaspoon Turmeric
2 each Green chiles
1 teaspoon Chili powder
1 teaspoon Salt
2 tablespoon Cilantro, chopped
1 pound Mushrooms, thickly sliced

Preparation:

Heat oil in a deep frying pan & saute the onions & fennel seeds for 3 minutes. Add peas, garlic, turmeric, chiles, chili powder & salt.
Stir-fry for 3 minutes over a medium heat.

Add cilantro & mushrooms & saute for a further 5 minutes, stirring gently, until the onions are cooked through. Transfer to a serving dish & serve with hot puri or babay papadums.

VARIATION: Substitute 1lb baby sweetcorn & 4 oz snow peas for mushrooms & peas. Add the sweetcorn with the cilantro & ther snow peas about 1 minute before serving.

Shehzad Husain, "Vegetarian Indian Cooking"

Straw & Hay Pasta

Servings: 15 servings

Ingredients:

4 cub Coarsely chopped tomatoes
1/3 cub Olive oil
6 Garlic cloves, minced
½ teaspoon Crushed red pepper
2 teaspoon Salt
20 ounce Fresh spinach fettucine
20 ounce Fresh yellow fettucine
1 cub Packed fresh basil leaves slivered

Preparation:

Place tomatoes in a large serving bowl. In a skillet, over very low heat, warm oil, garlic, pepper & salt. When garlic begins to sizzle, turn off heat & let garlic sit in the hot oil for 10 minutes. Pour over tomatoes.

Cook fettucine till al dente. Drain & toss gently with tomatoes.
Sprinkle with basil & toss again.

Vegetarian Times, December, 1993

Stuffed Artichokes in Olive Oil

Servings: 6 servings

Ingredients:

6 large Artichokes
Water
4 Lemons
2 tablespoon Flour
1 pound Fresh green fava beans
1 ¼ cub Olive oil
3 Finely chopped onions
Salt
½ cub Rice
2 teaspoon Sugar
¾ cub Chopped fresh dill
Lemon wedges for garnish

Preparation:

Mix juice of 2 lemons & the flour in a large bowl. Add 2 qt water & mix thoroughly. Wash artichokes, bend back & snap off outer leaves.
Leave only the tender inner leaves. Slice off these leaves just above the heart & scoop out the fuzzy choke & remaining pinkish leaves. Cut off the stem & peel around the base with a vegetable peeler until you reach the whitish tender part. As you trim each artichoke, take a lemon half, sprinkle it with salt & rub it all around & inside the base to prevent discoloration. Then drop each artichoke into the lemon water mixture.

Remove jackets of fava beans. Sprinkle beans with salt & let stand for 5 minutes. Remove skins, rinse & reserve.

Heat 1 c olive oil in skillet. Add onions, ½ ts salt & saute for 5 minutes. Stir in fava beans & rice. Cook for 5 minutes, stirring, & add ½ c water. Cover & cook for 5 minutes till the water has been absorbed. Stir in the dill, salt & remove from heat. Let stand covered for 15 minutes.

Remove artichokes from water bath. Reserve 4 ½ c liquid. Stuff centre cavity of artichokes with the rice. Place each one on a sheet of wax paper, sprinkle with a little water & wrap as you would a package. Arrange them stem sides down in a heavy shallow pan. Add 1 ½ c reserved liquid, ¼ c olive oil, juice of ½ lemon & sugar.
Cover & cook over medium heat for 10 minutes. Reduce heat to low & simmer for 1 hour. The liquid will be continually absorbed so add more as needed. When the artichokes are tender, let them cool, Unwrap them & arrange them on a serving platter. Serve cold with garnish as part of a buffet.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Stuffed Avocados

Servings: 4 servings

Ingredients:

2 Avocados
2 Scallions or chives, diced
1 Garden cucumber, cut intochunks
2 Garden radishes, diced
2 tablespoon Tamari
¼ teaspoon Sea salt
⅛ teaspoon Garlic powder
½ teaspoon Sesame meal (see recipe)
2 tablespoon Nutritional yeast
½ cub Sprouts (any kind)

Preparation:

Cut the avocados in half; remove the pits and gently scoop out the insides, leaving the shell intact. Mash the avocados; add the scallions, cucumber, radishes, and seasonings, and mix welll. Fill the avocado shells withthe mixture. Top with sesame meal, nutritional yeast, and sprouts.

From _The Cookbook for People Who Love Animals_ from Gentle World

Stuffed Eggplant Pickles

Servings: 10 servings

Ingredients:

10 Japanese eggplants
1 bunch Celery
Vinegar
Salt

STUFFING:
½ small Head cabbage
1 large Red bell pepper
1 small Head garlic, peeled & separated
1 bunch Fresh dill
Celery leaves

Preparation:

Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too soft. Drain & cool. Squeeze out the moisture. Place a heavy object over the eggplants & let stand overnight.

Boil whole ribs of celery till soft & set aside.

Slit eggplants lengthwise, stopping just short of the end, be careful not to cut through to the other side. Stuff with the filling.

Tie each eggplant with the celery ribs to keep the filling in. Place in a clean jar with a tight fitting glass top.

Combine enough vinegar to cover the eggplants, with the salt (2 ts salt for every cup of vinegar used). Pour over the eggplants. Cover jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated.

STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves.
Mix together.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Stuffed Shiitake Mushrooms

Servings: 8 servings

Ingredients:

10 large Fresh shiitake mushrooms
14 ounce Frozen tofu, thawed
1 each Onion, chopped
1 each Garlic clove, minced
1 tablespoon Olive oil
1 each Tomato, chopped
½ teaspoon Rosemary
2 tablespoon Walnuts, ground
2 teaspoon Mellow miso
2 tablespoon Tomato paste
Salt & pepper, to taste

Preparation:

Preheat oven to 350F. Cut off & discard the mushroom stems. Set caps aside.

Drain & squeeze the tofu until almost dry. Crumble & set aside.

Saute onion & garlic in the oil until soft. Add tofu & saute for 5 minutes. Add tomato & rosemary & cook until the mixture is fairly dry, about 10 minutes. Stir in the remaining ingredients.

Spoon mixture into the mushroom caps, pressing firmly to form a smooth mound. Bake until browned, about 20 minutes. Either serve hot or at room temperature.

"Vegetarian Gourmet" Fall, 1995

Stuffed Zucchini with Walnut Sauce

Servings: 4 servings

Ingredients:

4 large Zucchini
3 tablespoon (olive) oil
1 medium Onion, finely chopped
2 each Garlic cloves
1 1/3 cub Bulgur wheat, washed & drained
2 each Red bell peppers, seeded & diced
1 teaspoon Allspice
1 teaspoon Salt
1 teaspoon Pepper
1 ¼ cub Vegetable stock

SAUCE:
4 ounce Shelled walnuts, ground
4 each Garlic cloves, crushed
2 tablespoon Fresh breadcrumbs
1 teaspoon Salt
2 tablespoon Olive oil

Preparation:

Juice of 1 lemon Water

Blanch the zucchini for 3-4 minutes in boiling water. Cut them in half lengthwise, scoop out the centres and chop the pulp roughly.

Heat 2 tablespoons of the oil in a large pan and saut* the onion and garlic gently for 3-4 minutes until transparent.

Put in the bulgar wheat, diced red peppers, chopped zucchini and allspice and season well. Add some stock if the mixture seems too dry and cook for 10 minutes over gentle heat, stirring constantly.
Preheat the oven to 350F.

Fill the zucchini shells with the mixture. Arrange them in a lightly oiled ovenproof dish, brush with the remaining oil, cover with a lid or foil and bake for 25 minutes. Serve with the walnut and garlic sauce.

Sauce:

Put all the ingredients into a blender and blend until smooth. Use 2/3 a cup of water to start with and add more if the sauce is too thick. Let stand for 1 hour. Blend again just before serving and garnish with finely chopped walnuts.

Sarah Brown, "The Best of Vegetarian Cuisine"

Succotash

Servings: 4 servings

Ingredients:

1 cub Green beans, snapped
1 cub Soya milk
1 Red bell pepper, diced
1 large Onion, diced
1 teaspoon Sage
1 Garlic clove, minced
1 cub Corn

Preparation:

Simmer the beans in soy milk for a few minutes. Add bell pepper, garlic, sage & onion & continue to simmer until the beans, pepper & onion are cooked. Add the corn & cook for no more than 5 minutes before serving. Sprinkle with salt & pepper if so desired before serving.

Recipe by Mark Satterly

Summer Vegetables

Servings: 4 servings

Ingredients:

Vegetable cooking spray
4 each Cloves garlic, minced
2 cub Zucchini, sliced
2 cub Yellow squash, sliced
1 cub Tomato, chopped
½ cub Green bell pepper, sliced
½ cub Vegetable stock
1 tablespoon Chopped fresh basil
1 teaspoon Dried whole basil

Preparation:

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add garlic, and cook 1 minute. Add zucchini and next 4 ingredients. Cook 3 minutes or until vegetables are crisp-tender, stirring constantly. Stir in basil. Yield: 4 servings.

Frances Wiltshire in "Southern Living" June, 1991

Summery Cuke Soup

Servings: 6 servings

Ingredients:

2 teaspoon Vegetable oil
5 Cucumbers peeled, seeded & chopped
3 Garlic cloves
2 medium Onions; chopped
2 ½ cub Vegetable broth
¼ cub Chopped fresh dill
Pepper; to taste
1 cub Soy milk

Preparation:

In a large saucepan, heat the oil over medium heat and saute the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.

Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the soy milk just before serving.

Preparation time: 45 minutes Chilling time: 2 hours

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Sweet & Hot Bean Salsa

Servings: 2 cups

Ingredients:

½ cub Black beans, dried
1 teaspoon Salt
2 each Habanero chiles, sliced into rings, with seeds
½ cub Ginger juice
¾ cub Sugar
¼ cub Water
2 each Yellow tomatoes, seeded & diced
1 tablespoon Lime juice

Preparation:

Wash & drain the beans. Place in a large pot covered with water & cook until soft, about 1 to 1 ½ hours depending on the age of the beans. Drain & transfer to a clean pot.

Add the salt, habaneros, ginger juice, sugar & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Remove from heat & strain off liquid, rinse & transfer to a mixing bowl. Stir in tomatoes, lime juice & let sit for 30 minutes before serving.

This salsa rates a 7 out of 10 on the heat scale.

NOTE: To make ginger juice, grate 8 oz of ginger & squeeze through a garlic press.

Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet" Summer 1995

Sweet Almond Stuffing

Servings: 12 servings

Ingredients:

1 pound Loaf wheat bread, cubed
1/3 cub Almonds, slivered
1 cub Onions, diced
3 tablespoon Olive oil
1 cub Apple, diced
1/3 cub Raisins
2 tablespoon Parsley
1 ½ teaspoon Thyme
1 ½ teaspoon Sage
4 cub Vegetable stock
Salt & pepper, to taste

Preparation:

Preheat oven to 350F. Place bread cubes on a baking sheet & toast in the oven for 15 minutes, stirring occaasionally during that time.

In a small skillet, toast the almonds over very low heat until lightly browned & aromatic, about 5 minutes.

In a stock pot, heat oil. Saute the onion & celery until the onion is soft & translucent. Add the apple & the raisins & saute for another 2 minutes. Remove from heat & stir in the bread cubes & almonds. Mix in the remaining ingredients.

Transfer the stuffing mixture to a large casserole dish & bake until browned on top, about 45 minutes.

MARK'S NOTE: Alternatively, use it as a stuffing for squash.

"Vegetarian Gourmet" Fall, 1995

Sweet Anise Mustard

Servings: 1 cups

Ingredients:

2 tablespoon Anise seeds
1 tablespoon Cardamom seeds
1 ¼ cub Mustard powder
½ cub Molasses
½ cub Brown sugar
¾ cub Balsamic vinegar
¼ cub Canola oil

Preparation:

Grind the seeds in a coffee grinder & transfer to a food processor.
Add the rest of the ingredients & blend until smooth. Pour into a double boiler & cook for 10 minutes, or until the mixture is reduced by half.

Spoon into a container, cover & refrigerate for up to 3 days before serving.

"Vegetarian Gourmet" Winter, 1995

Sweet Cranberry Relish

Servings: 10 servings

Ingredients:

12 ounce Fresh cranberries
1 can Pineapple chunks, in juice
2 each Apples, peeled, cored & diced
1/3 cub Pecan hlaves
2 tablespoon Agar flakes
1/3 cub Brown sugar
½ teaspoon Cinnamon

Preparation:

In a blender or food processor, coarsely chop the cranberries & transfer to a serving bowl.

Drain the pineapple, reserving the liquid in a pot. Chop the chunks along with the apples & pecans, in the processor. Add to the cranberries.

Combine agar with the reserved juice & bring to a simmer, stirring frequently. Cook until the flakes are dissolved, 5 minutes. Pour juice into the bowl of fruit & mix thoroughly. Stir in the cinnamon & brown sugar. Chill for several hours & serve.

"Vegetarian Gourmet" Fall, 1995

Sweet Potato Biscuits

Servings: 16 servings

Ingredients:

1 ¼ cub Whole wheat flour
½ cub Unbleached white flour
2 teaspoon Baking powder
½ teaspoon Salt
3 tablespoon Margarine
1/3 cub Apple juice
1 cub Well mashed, cooked sweet potato
3 tablespoon Honey
1/3 cub Finely chopped walnuts or pecans

Preparation:

Preheat oven to 425F.

In a mixing bowl, sift together the flours, baking powder & salt.
Work in the margarine till the mixture resembles coarse breadcrumbs.
Add apple juice, potato, honey & nuts & work till it resembles a soft dough.

Turn dough out onto a well-floured board & knead enough extra flour to make the dough lose its stickiness. With floured hands, divide dough into 16 equal parts. Shape into small balls & arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them. Bake for 12 to 15 minutes. Serve hot with Creamy Mushroom Soup.

Nava Atlas, "Vegetarian Celebrations"

Sweet Potato Casserole

Servings: 6 servings

Ingredients:

4 each Medium-size sweet potatoes
1 tablespoon Unsalted margarine
½ cub Orange juice
2 tablespoon Chopped walnuts
¼ teaspoon Ground nutmeg,cinnamon or allspice

Preparation:

Scrub whole sweet potatoes and cook in boiling water 25 to 30 minutes or until tender. Meanwhile, preheat oven to 375 degrees. Lighlty coat a 1-quart casserole with vegetable oil spray.

Remove potatoes from heat, pour off hot water and add cold water until potatoes are cooled slightly. Peel and mash in a large bowl. Add margarine, orange juice, walmuts and nutmeg; mix thoroughly. Place in casserole and bake uncovered 25 minutes. Serve hot.

"American Heart Association Low-Salt Cookbook" Posted by Michael Rooney

Sweet Rice Dumplings

Servings: 9 servings

Ingredients:

3 cub Water
1 ½ cub Sweet brown rice, uncooked
1 pinch Sea salt
¾ cub Raisins
¾ teaspoon Cinnamon
2 ½ cub Shelled walnuts

Preparation:

The Japanese call these rice dumplings obagies.

DIRECTIONS
==========
Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes.

Preheat oven to 350 degrees F.

Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon.

Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts.

Measure rice ito 2 ½ tablespoon portions. Moisten hands and shape dumplings.

Roll each dumpling in walnuts to coat. Serve immediately.

Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium

HINTS: To speed up cooking process, place rice in a pressure cooker with 2 ¼ cups of water and cook for 40 to 45 minutes. Remove from heat and let cool until pressure goes down.

Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve.

* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias

Sweet Saffron Rice (Kesari Bhaat)

Servings: 4 servings

Ingredients:

1 cub Basmati rice (uncooked)
1 pinch Saffron threads
¼ cub -Boiling water
2 cub Water or vegetable stock
1 Cinnamon stick
5 Whole cloves
¼ teaspoon Sea salt
½ cub Jaggery or light brown sugar
1 teaspoon Crushed cardamom seeds
¼ cub Slivered almonds
¼ cub Currants
2 tablespoon Canola oil

Preparation:

Place rice in a strainer and rinse with cool water until water runs clear.
Set aside.

Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.

Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside.

Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.

Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown.

Gently fold into rice mixture, fluff with a fork, and serve.

Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol, 72 mg calcium

HINT: Substitute 2 tablespoons honey or maple syrup or ½ cup jaggery and reduce water or broth by 2 tablespoons.

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Swiss Cucumber Soup

Servings: 6 servings

Ingredients:

2 ½ cub Cucumbers(peeled, seeded & sliced)
1 medium Onion; halved & sliced
4 tablespoon Chopped fresh parsley; -OR-
2 tablespoon -Dried parsley
¼ teaspoon Sea salt
½ teaspoon Fresh dill weed; -OR-
¼ teaspoon -Dried dill
2 tablespoon Corn oil
2 tablespoon Arrowroot or cornstarch
1 ¾ cub Water
2 cub Light soy milk or skim milk
¼ teaspoon Ground black pepper
6 Sprigs of fresh dill

Preparation:

In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent.

In a small bowl, whisk arrowroot with water. Pour into sauted vegetable mixture and stir over medium heat until thickened.

Gradually add soy milk and stir until smooth and creamy. Simmer for 3 minutes. Stir in pepper, ladle into serving bowls, garnish with dill and serve hot.

Per serving: 85 cal, 4 g prot, 252 mg sod, 10 g carb, 5 g fat, 0 mg chol, 26 mg calcium

Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Szechuan Style Cabbage Relish

Servings: 1 servings

Ingredients:

1 medium Green cabbage

MARINADE:
8 cub Water
2 tablespoon Szechuan peppercorns
3 tablespoon Salt
2 tablespoon -Strong spirits, or up to:
3 tablespoon Strong spirits (gin, tequilla, or kaoliang wine)
1 cub Icicle radish, julienned (Optional)
½ cub Carrot, julienned (optional)
2 slice -Gingerroot, or up to:
5 slice Gingerroot
1 small -Fresh Chile, or up to:
3 small Fresh Chiles (optional)

Preparation:

This relish is certainly the most ubiquitous and popular in all China.
There is even a special earthenware pickling jar for it. Encircling the mouth of the jar is a shallow, water-filled trough, into which the lid fits like an upturned bowl, affording an airtigh seal. Many a restaurant, no matter how small, keeps an ongoing batch in the works. It is especially favored as an appetizer or as an accompaniment to such specialties as boiled pot-stickers or noodles.

Szechuan is a Western province of China where red pepper frequently enlivens the food. The traditional hot, spicy flavor of this relish varies with individual taste; use as much or as little gingerroot and/or hot peppers as you like to do the job. Chiles can be chopped for a really hot effect; or for mere warmth, leave them whole with a slit down one side. If you omit the chiles and gingerroot altogether, the resuld will be a pleasant pickle flavor with the natural sweetness of the crisp vegetables in the forefront.

Green cabbage (not Chinese cabbage) is the principle ingredient, but other vegetables may be added for color (carrot) and variety (icicle radish).
One batch requires several days' steeping. The brine should be reused, for each time the vegetables contribute their flavor, and it gets better and better.

DIRECTIONS:
===========
Discard limp outer leaves of cabbage. It is not necessary to separate leaves individually. Break the head into fairly large yet bite-sized pieces. Pat dry and let excess moisture evaporate.

To make marinade: Brin to a boil the water, peppercorns, and salt. Strain out the peppercorns as you pour the liquid into a plastic container (with air-tight lid), ceramic bowl, or crock. Let cool to room temperature.

When the brine has cooled, add the alcohol, then cabbage and additional vegetables. Weigh these down with a clean, heavy ceramic object (I simply use a plate) or stone so that they remain submerged in the brine. Cover tightly with plastic wrap or air-tight lid. Store in the refrigerator for at least three days before uncovering. The first one or two batches may seem a bit salty and raw-tasting; after that a mellow, richly mature character develops. It can store indefinitely if kept cold, airtight, and clean. Always use clean, dry utensils when removing the vegetables. You can remove as much as you want at a time and add new vegetables before the previous batch is used up.

To replenish the brine after several batches, add a little alcohol and a salt solution (½ teaspoon salt boiled with ½ cup water). The original marinade can be reboiled with additional water and salt, but this results in some flavor loss.

Variation: Shred the marinated cabbage or chop it coarsely, to yield about 5 cups, loosely packed. Toss with 1 tablespoon soy sauce, 2-½ teaspoons sugar, 1 tablespoon vinegar (cider or Chinese dark), and 1-½ teaspoons sesame oil. Serve at room temperature or chilled.

* Source: The Fragrant Vegetable, by Martin Stidham * Typos by: Karen Mintzias

Tangy Boiled Dressing

Servings: 18 servings

Ingredients:

2/3 cub Water
1/3 cub Cider or wine vinegar
1 tablespoon Cornstarch
1 tablespoon Flour
1 teaspoon Dry mustard
¼ teaspoon Salt
1 pinch Freshly ground pepper
2 teaspoon Margarine
8 teaspoon Sugar

Preparation:

Beat or whisk together water, vinegar, cornstarch, flour, mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly about 6 minutes until smooth and thickened. Stir in margarine and sugar. Whisk until smooth. Pour into clean jars (eg.
½ cup canning jars) and mark with contents and date to use by.
Store, covered, in the refrigerator up to 3 months.

Adapted from "Choice Cooking", Canadian Diabetes Assoc. 1986

Tarkari Diyea Arhar Dal

Servings: 5 servings

Ingredients:

1 cub Split pigeon peas, soaked
4 cub Water
¼ teaspoon Turmeric
2 each Green chiles
1 each Wedge lemon, seeded
1 teaspoon Cumin, ground
1 teaspoon Coriander, ground
½ teaspoon Salt
½ teaspoon Sugar
1 cub Butternut squash, peeled & cubed*
¾ cub Green beans, cut into 2" pieces
2 tablespoon Vegetable oil
1 each Bay leaf
¼ teaspoon Kalonji seeds
1 cub Onion, finely chopped
1 tablespoon Ginger, minced
1 teaspoon Green chile, chopped
¼ teaspoon Garam masala
2 tablespoon Lemon juice
Ghee, optional

Preparation:

Bring water to a boil & stir in the dal. Add turmeric, whole chiles & lemon wedge. Simmer, covered, for 20 minutes. Stir in the cumin, coriander, salt, sugar & squash. Simmer another 5 minutes. Add green beans & simmer a further 15 minutes or until everything is soft. Stir often to prevent sticking.

Heat oil in a skillet & fry bay leaf & kalonji for a few seconds. Add onion & fry until richly browned, stirring constantly, do not burn.
Add ginger & chopped chile & stir. Pour over the dal & mix well.
Simmer for 2 to 3 minutes. Remove from heat & add garam masala.
Cover & let stand for a few minutes. Discard lemon wedge, blend in juice & ghee, garnish with cilantro & serve.

* Replace squash with sweet potato.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Teff Cakes

Servings: 4 servings

Ingredients:

½ cub Teff
3 ½ cub Water
¾ cub Chopped onion
1 Jalapeno pepper, seeded & chopped
1 cub Whole-wheat pastry flour
1 tablespoon Sesame oil

Preparation:

Place teff & 2 c water in medium covered saucepan. Bring to a boil, lower heat & simmer until water is absorbed, about 15 minutes, stirring occasionally. Add onion, jalapeno, flour & rest of water to make a batter.

Oil a hot skillet with sesame oil. To make cakes, pour ¼ c of teff batter onto skillet & cook till browned on both sides. Serve with heated groundnut sauce, see recipe.

"Vegetarian Times" December, 1993

Tempeh and Mushroom Stew on a Mashed Potato Base

Servings: 1 serving

Ingredients:

1/3 cub Water
1 tablespoon Soy sauce
½ cub Tempeh
1 small Onion
1 small Garlic clove
1 tablespoon Vegetable oil
2 cub Mushrooms
1 small Tomato
1 Bay leaf
1 teaspoon Soy sauce (may be doubled)
6 ounce Cooked potatoes (or more)
Soy milk; to taste
Vegan margarine; to taste
Seasoning; to taste

Preparation:

Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes.
Drain and set aside.

Chop the onion and garlic and saute in the oil for a minute or two. Slice the mushrooms, add them to the pan and cook for another minute or two.

Dice the tempeh. Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently.

Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes).
Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base.

* Source: The Single Vegan - by Leah Leneman
* Typed for you by Karen Mintzias

Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce

Servings: 1 serving

Ingredients:

ROAST:
1/3 cub Water
1 tablespoon Soy sauce
½ cub Tempeh
1 small Onion
1 tablespoon Vegetable oil
½ cub Corn kernals
½ cub Whole wheat breadcrumbs
1 tablespoon Soymilk
1 pinch Thyme
Sea salt
Freshly ground black pepper

SAUCE:
1 cub Mushrooms
2 teaspoon Vegetable oil
2 tablespoon Water
1 tablespoon Tahini
2 teaspoon Soy sauce

TO ACCOMPANY ROAST:
Seasonal vegetables (as desired)

Preparation:

Bring the water and soy sauce to the boil in a small pan, place the tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain.

Chop the onion. Saute in the oil in a saucepan 3-4 minutes until softened. Remove from heat. Mash the tempeh into the pan, then add the drained corn, breadcrumbs, milk, thyme and seasoning; mix well. Turn into an oiled oven dish and bake at 350 degrees F (180 C)/Gas Mark 4 for about half an hour.

To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender. Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes. Serve the roast with the sauce poured over it, accompanied by seasonal vegetables.

* Source: The Single Vegan - by Leah Leneman
* Typed for you by Karen Mintzias

Tempeh Salad

Servings: 4 servings

Ingredients:

TEMPEH SALAD:
1 tablespoon Olive oil
2 tablespoon Tamari
1 tablespoon Cider vinegar
2 Garlic cloves, chopped
1 Block tempeh, cubed
1 cub Spiral pasta
¼ cub Red onion, sliced
¼ cub Celery, sliced diagonally
½ cub Red bell pepper, sliced into thin strips
½ cub Green bell pepper, diced
1 tablespoon Chopped parsley

DRESSING:
2 tablespoon Olive oil
1 tablespoon Cider vinegar
⅛ teaspoon Oregano
1 Garlic clove, crushed
1 tablespoon Tamari

Preparation:

SALAD: Mix together the first four ingredients. Add tempeh & marinate for at least for 1 hour. Heat olive oil & half the tamari in skillet. Add tempeh & fry till crispy & brown on the outside.
Cook pasta till al dente. Toss with remaining ingredients & temeph & set aside.

DRESSING: Whisk together ingredients & chill. Add to the tempeh & vegetable mix. Toss & serve.

Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian Food Fair, September, 1993

Thai Corn Black Bean Salad

Servings: 4 servings

Ingredients:

2 cub Corn kernels, cooked
2 cub Black beans, cooked
½ cub Celery, sliced
½ cub Red onion, diced
½ cub Red bell pepper, diced
¼ cub Cilantro, chopped
2 each Jalapeno chiles, seeded & minced
2 each Garlic cloves, minced
1 teaspoon Ginger, minced
3 tablespoon Sesame oil
2 tablespoon Rice vinegar
1 tablespoon Lime juice
Salt, to taste

Preparation:

In a large bowl, combine corn, beans, celery, onion, pepper, cilantro, chiles, garlic & ginger. Set aside.

In another bowl, whisk together oil, vinegar & lime juice. Pour over the ingredients in the large bowl & mix well. Season with salt & chill until ready to serve.

MARK'S NOTE: I am not sure what makes this "Thai", however the taste is not bad. I especially like using black beans in contrast with other bright colours. I used galangal in place of ginger in this recipe plus a pinch of lemongrass. I replaced the red onion with a couple of large green onions, chopped.

Next time, I'll use red chiles rather than jalapeno chiles.
Jalapenoes, especially when seeded, do not have much taste. A couple of red chiles, finely minced should go a long way towards perking up an otherwise promising dish. Oh yes, do increase the lime juice. I used as much juice as I could squeeze out of half a large lime & it could have still used more, so 1 tb is not nearly enough. Try garnishing with kaffir lime leaves as well.

"Vegetarian Gourmet" Summer, 1995

Thai Sweet-Potato Stew

Servings: 4 servings

Ingredients:

1 ½ pound Sweet potatoes, peeled cut in ½" chunks
1 tablespoon Vegetable oil
1 medium Onion, chopped
1 each Garlic clove, finely chopped
1 tablespoon Ginger, chopped
2 teaspoon Curry powder
¼ teaspoon Crushed red pepper
1 cub Fresh or frozen green peas
14 ounce Coconut milk
½ teaspoon Salt
½ teaspoon Finely grated lemon rind
4 cub Hot cooked rice
1/3 cub Peanuts, dry roast, unsalt

Preparation:

In 2 ½-quart saucepan, heat sweet potatoes and enough water to cover to boiling. Cook 10 minutes; drain and set sweet potatoes aside.

In large skillet, heat oil over medium heat. Add onion and saute 5 minutes. Add garlic, gingerroot, curry powder and crushed red pepper if using; cook, stirring occasionally, for 3 minutes.

Stir sweet potatoes, peas, coconut milk and salt into onion mixture.
Heat mixture to boiling. Reduce heat to simmer; cover and cook, stirring occasionally, 20 minutes or until potatoes are tender.
Remove from heat and stir in lemon rind.

Divide rice among 4 serving dishes and top with stew mixture.
Sprinkle with peanuts and serve.

Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in Asian-Inspired Dishes" in "Country Living." April 1995, Vol. 18, No.
4. Pg. 142. Posted by Cathy Harned.

Thai-style Carrot & Peanut Soup

Servings: 4 servings

Ingredients:

1 pound Baby carrots, coarsely chopped
1 ½ cub Vegetable stock
¼ cub Cilantro, chopped
¼ cub Unsalted peanuts, coarsely chopped
¼ cub Dry sherry or apple juice
1 teaspoon Olive oil
3 tablespoon White flour
1 ½ cub Soy milk
Soy sauce

Preparation:

Combine the carrots and the stock in a heavy 3- or 4-quart saucepan.
Cook covered, over medium heat until the carrots are soft, about 10 minutes. Strain, reserving the stock. Puree the carrots in a blender, using small amounts of stock, if needed. Add ¼ cup cilantro and 3 Tbsp of peanuts. Process again to puree. Set aside.

Heat the sherry and the oil in the same type of pan over medium heat.
When hot, add the flour and cook, stirring, 1 minute. Add the milk and whisk until well blended. Add the pureed carrot mixture and reserved stock and stir well. Cover and chill 1 hour. Season to taste with soy sauce or salt. Serve garnished with remaining peanuts and some extra cilantro.

"Washington Times" Posted by Paul MacGregor

The Irish Rover's Leek and Potato Soup

Servings: 5 quarts

Ingredients:

5 pound Potatoes; peeled and cubed
1 each Leek; coarsely chopped
1 ½ pound Carrots; peeled and cubed
1 each Bay leaf
4 teaspoon Thyme
1 tablespoon Each salt and white pepper
32 ounce Vegetable broth
4 cub Water
5 cub Soy milk
3 tablespoon Oil
4 tablespoon Flour

Preparation:

In a large pot, combine potatoes, leeks, carrots, bay leaf, thyme, salt and pepper. Add broth and enough water to cover vegetables.
Bring to a boil. Turn heat to simmer and cook until vegetables are soft.

In a separate pan, heat milk. When vegetables are soft, add milk to vegetable mixture.

Make a roux, or paste, by combining the oil and flour. Stir into hot soup, a tablespoon at a time, allowing several minutes of cooking between each addition until soup reaches desires thickness. Remove bay leaf before serving.

From Siobhan Reidy, owner of The Irish Rover, as requested by Karen Jacobi of Jeffersonville, in Alice Colombo's 1½9/95 "Cook's Corner" column called "Lexington Lasagna Gets the Red Out" in "The (Louisville, KY) Courier-Journal". Pg. C5. Electronic format by Cathy Harned.

The Ultimate Butter Tart

Servings: 12 tarts

Ingredients:

PASTRY:
2 cub All purpose flour
¾ teaspoon Salt
4 tablespoon Ice water

FILLING:
½ cub Packed brown sugar
½ cub Corn syrup
¼ cub Shortening
1 tablespoon Cornstarch
1 tablespoon Vinegar
1 teaspoon Vanilla
¼ teaspoon Salt
¾ cub Raisins

Preparation:

Prepare pastry. Roll out thinly on lightly floured surface. Cut into rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups.

Combine all filling ingredients except raisins. Mix well.

Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425F for 12 to 15 minutes. Filling will be runny if baked for less time, and jelly-like if baked longer. Don't overbake!

Cool on wire rack, then remove from pans.

Makes approximately 12 tarts.

Recipe by Mark Satterly

Thick & Rich Red Bean Soup

Servings: 6 servings

Ingredients:

1 pound Red kidney beans, soaked
2 quart Water
1 Bay leaf
1 large Green bell pepper, seeded & quartered

SOFRITO:
¼ cub Olive oil
4 Garlic cloves, chopped
1 large Onion, chopped
1 large Green bell pepper, diced
1 cub Tomatoes, coarsely chopped
1 tablespoon Red wine vinegar
½ cub Dry sherry
½ teaspoon Oregano
½ teaspoon Cumin
Salt & pepper

TO FINISH:
2 medium Potatoes, diced
1 cub Butternut squash, diced
Olive oil to taste

Preparation:

Combine beans, water bell pepper & salt, bring to a boil & simmer for 1 ½ to 2 hours. Add more water as needed.

SOFRITO: Heat oil in a skillet, saute the garlic, onion & bell pepper till tender. Add tomatoes, vinegar, sherry, oregano, cumin, salt & pepper & cook 10 minutes.

When beans are tender, add the sofrito, potatoes & squash. Stir to blend, & cook over a low heat until the potatoes & squash are tender.
Either serve as is or puree. Drizzle some olive oil over each serving.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

Three Grain Vegetable Burger

Servings: 4 servings

Ingredients:

1 tablespoon Garlic, minced
1 tablespoon Green onions, minced
2 cub Shiitake mushrooms, sliced
2 tablespoon Oil
1 teaspoon Oregano
½ teaspoon Thyme
½ teaspoon Basil
2 tablespoon Balsamic vinegar
2 tablespoon Tamari
1 cub Chickpeas, cooked
1 cub Couscous, cooked
1 cub Quinoa, cooked
½ cub Liquid egg substitute
¼ cub Spelt flour
Black & white pepper, to taste
¼ cub Breadcrumbs

Preparation:

Heat oil & saute garlic, green onions & shittake mushrooms. Stir in the herbs, vinegar & tamari, & cook for another 3 minutes. Transfer to a blender or food processor. Add the chickpeas & puree.

Transfer pureed mixture to a large mixing bowl & mix in the couscous & quinoa. Stir in the egg replacer & spelt flour. Season.

Divide mixture into 4 equal portions & shape into patties. Coat with breadcrumbs. Place in oven & broil until lightly browned on both sides. Serve on buns with any fixings you might desire.

"Vegetarian Gourmet" Summer, 1995

Tibetan Vegetable Soup

Servings: 4 servings

Ingredients:

2 tablespoon Ghee
1 tablespoon Minced ginger
1 tablespoon Minced garlic
½ cub Onion, diced
¼ cub White flour
4 cub Water
2 cub Mixed vegetables, chopped
½ cub Chopped tomatoes
1 cub Tofu, drained & diced
¼ cub Green onions, chopped
1 tablespoon Tamari sauce
¼ teaspoon Black pepper

Preparation:

Melt ghee & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour.
Add water a little at a time, whisking constantly to keep it smooth.
Add vegetables, tomatoes, tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes. Thin with extra water if too thick. Serve hot.

Adapted from Betty Jung, "The Kopan Cookbook"

Tipsy Parsnips

Servings: 4 servings

Ingredients:

2 tablespoon Butter
2 Apples(McIntosh or Red Delicious) cored, quartered, and thickly sliced
1 tablespoon Olive oil
1 Garlic clove; crushed
12 ounce Baby parsnips; halved
8 ounce Pearl onions; halved
2 teaspoon Fennel seeds
1 tablespoon Chopped fresh sage
1 cub Vegetable stock
1 tablespoon Whole-grain mustard
1 teaspoon Honey
Salt
Freshly ground black pepper

Preparation:

Heat the butter in a large skillet over medium heat and saute the apples for 4 to 5 minutes, turning frequently, until golden on both sides.
Remove from the heat and set aside.

Heat the oil in a clean skillet and saute the garlic, parsnips, onions, and fennel seeds for 10 minutes, or until lightly browned. Add the sage, cider or apple juice, and stock; bring to a boil, cover, and simmer gently for 12 minutes.

Add the apples and their juices to the pan and simmer for 3 minutes more.
Strain the juices into a small saucepan and keep the parsnip mixture warm in a serving dish. Stir the mustard and honey into the pan, bring to a boil, and simmer rapidly or 5 minutes, or until the liquid is reduced slightly and glossy. Pour over the vegetables, season to taste with salt and pepper, and serve at once.

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias

Tofu Manicotti

Servings: 4 servings

Ingredients:

1 pound Manicotti
2 pound Tofu (firm or soft) patted dry and mashed
2 Garlic cloves; minced
½ cub Soy milk
2 tablespoon Olive oil
2 tablespoon Lemon juice
1 tablespoon Sugar
Salt and pepper; to taste
2 tablespoon Minced fresh parsley
1 cub Chopped fresh spinach (opt.)
4 cub Spaghetti sauce homemade or commercial

Preparation:

Prepare the manicotti according to package directions. Gently drain and rinse the noodles.

Preheat the oven to 350 F degrees.

In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach, if using.

Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full. Place the filled manicotti noodles in one layer on top of the spaghetti sauce. Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minute, or until the sauce bubbles.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Tofu Noodle Soup

Servings: 6 servings

Ingredients:

½ pound Firm tofu
2 cub Noodles made without egg
5 cub Vegetable stock or bouillon
1 medium Carrot; chopped
1 Celery rib, with leaves chopped
1 medium Onion; chopped
2 Garlic cloves; minced
½ teaspoon Dried marjoram
½ teaspoon Dried thyme
½ teaspoon Rubbed sage
1 Bay leaf
1 teaspoon Fine sea salt
¼ teaspoon Freshly ground black pepper
1 pound Fresh peas; shelled, -OR-
1 cub -(thawed) frozen peas
½ cub Finely chopped fresh parsley

Preparation:

Drain and rinse the tofu. Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard. Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature. Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels. Cut the tofu into ½-inch cubes.

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again.

In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again.

In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes.

Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Tofu Spread

Servings: 1 servings

Ingredients:

½ cub Water
1 tablespoon Tapioca
½ pound Tofu
¼ cub Cashews
3 tablespoon Pimento, optional
3 tablespoon Lemon juice
¼ teaspoon Dill weed
½ teaspoon Onion powder
¾ teaspoon Salt

Preparation:

Blend all ingredients till smooth. Bring to a boil & simmer gently, stirring, for 5 to 10 minutes or until the toapioca is clear. Chill.
Use as a dip or as a spread on bread or crackers.

JoAnn Rachor, "Of These Ye May Freely Eat"

Tofu Whipped Cream

Servings: 1 servings

Ingredients:

8 ounce Tofu
4 tablespoon Maple syrup
1 teaspoon Vanilla

OPTIONAL:
2 teaspoon Arrowroot powder
1 dash Cinnamon

Preparation:

Rinse the tofu in cold water and press between several layers of paper or clean cloth towels to squeeze out all water possible. Break the tofu into small pieces or mash it, and out it in a blender or food processor. Add the remaining ingredients and blend. Taste and adjust flavouring if desired, then blend again, if necessary. Add optional thickener if desired. Chill and serve.

Use in place of whipping cream, on top of pies etc.

Jeanne Marie Martin, "Vegan Delights" Posted by Anne Maclellan

Toker Dal

Servings: 4 servings

Ingredients:

3 cub Water
1 cub Red lentils
1 tablespoon Ginger, minced
1 teaspoon Green chile, seeded & minced
½ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Tamarind concentrate*
1 teaspoon Vegetable oil
¼ teaspoon Black mustard seeds
½ teaspoon Five spice powder, roasted

Preparation:

Bring water to a boil over medium heat & add lentils. Reduce heat & simmer, covered, until the lentis are tender, about 15 minutes. Add the ginger & chile & then puree in a blender. Return to pan & bring back to a simmer. Add salt, sugar & tamarind. Stir until the tamarind has dissolved & then remove from the heat.

Heat oil in a small skillet over low heat. Fry the mustard seeds for a few seconds. As soon as they start to pop, pour them into thee dal.
Simmer for a further 2 or 3 minutes. Stir in the 5-spice powder.
Cover & let stand for a few moments to develop the flavour. Garnish with cilantro & lemon wedges.

*Replace with tamarind puree. Use 6 to 8 tb of the puree.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"

Tomatillo Salsa Verde

Servings: 2 cups

Ingredients:

1 pound Tomatillos
3 each Serrano chiles, with seeds
¾ cub Cilantro leaves
2 tablespoon Lime juice
1 teaspoon Sugar
1 teaspoon Salt

Preparation:

Husk & rinse the tomatillos. Coarsely chop them & place them in a food processor or blender.

Add the remaining ingredients to the food processor & puree.
Transfer to a serving dish but let it sit for about 30 minutes before serving.

This is a medium salsa that goes well with tortilla chips.

Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet", Summer 1995

Tomato Chutney

Servings: 1 servings

Ingredients:

1 cub Vinegar
2 Dried red chilies, soaked in the vinegar for 2 hrs
2 Garlic cloves, crushed
½ teaspoon Ginger, grated
2 tablespoon Sugar, or to taste
1 pound Tomatoes, sliced
½ cub Dates, stoned & chopped

SPICE MIXTURE:
2 Cloves
5 Cardamom seeds, remove from & discard pods
1 Cinnamon, ½" piece

Preparation:

Remove the chilies from the vinegar (after soaking 2 hours), retaining this for later use. Grind the soaked chilies with the ginger and garlic in a blender. Now put the vinegar, sugar and salt in a large pan and bring to a boil. At this point, add the tomatoes, dates and the teaspoon of the spice powder. Stir them round and then simmer on a moderate heat until the mixture becomes very thick and has the consistency you like for chutney. Remove the pan from the heat, allow to cool a little and then spoon the chutney into warmed jars. Cover and once opened, store in the refrigerator for up to 6 weeks.

Troth Wells, "The World in Your Kitchen: Vegetarian Recipes"

Tomato Foccacia

Servings: 1 foccacia

Ingredients:

CRUST:
½ tablespoon Yeast
1 cub Lukewarm water
½ teaspoon Sugar
1 teaspoon Salt
2 teaspoon Basil
1 tablespoon Olive oil
1 tablespoon Wheat germ
3 cub Flour

TOPPING:
3 medium Tomatoes, sliced
Salt & pepper
Olive oil, for brushing
Basil, chopped

Preparation:

In a mixing bowl, combine the yeast, water, sugar, salt, oil & Basil.
Let stand until the yeast starts to froth. Mix in the wheat germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in the remaining flour & knead until the dough is soft & pliable. Lightly oil a clean bowl & cover with a towel. Let rise until doubled in bulk.

Roll out the dough to fit into a cookie sheet or on a pizza stone.
Lightly sprinkle the cookie sheet with cornmeal & place the dough on the sheet. Stretch into the corners & build up the edges slightly.
Let rest for 10 minutes.

Brush the dough with olive oil & spread the tomatoes over the top.
Generously salt & grind fresh black pepper over the top & finish with the fresh basil. Bake for 25 minutes or until the crusts are done.
Cut up & serve immediately or let cool. This is equally good cold & served at room temperature.

Recipe by Mark Satterly.

Tomato, Lime & Tortilla Soup

Servings: 4 servings

Ingredients:

1 cub Onions, chopped
4 each Garlic cloves, chopped
3 tablespoon Vegetable oil
2 each Jalapeno chiles, minced
1 teaspoon Cumin
½ teaspoon Oregano
3 ½ cub Tomatoes, chopped
3 cub Stock
1/3 cub Lime juice
Salt, to taste
Tortilla chips, crumbled
Cilantro, chopped

Preparation:

In a soup pot, saute onions & garlic in oil until softened. Add the chiles, cumin & oregano & saute a few more minutes. Add tomatoes & sprinkle with a little salt. Cover the pot & cook gently until the tomatoes begin to release their juices. Stir occasionally. Add stock & simmer, covered, for 15 minutes. Add lime juice & check the seasoning.

Serve topped with crumbled tortilla chips (I find that these are not necessary) & garnish with cilantro.

"Sundays at Moosewood Restaurant"

Tomato-Basil Soup

Servings: 6 servings

Ingredients:

2 pound Tomatoes, diced
2 each Garlic cloves, coarsely chopped
2 tablespoon Olive oil
¼ cub Dry red wine
5 cub Vegetable stock
1 can Tomato paste, optional
2 bunch Basil, coarsely chopped
Salt
Freshly ground black pepper

Preparation:

The tomatoes need to be diced into bite-sized pieces. Set aside.

Heat olive oil until it is warmed. Add the garlic & saute it very gently only until it becomes fragrant. Add the tomatoes, stir once & add the remaining ingredients except the basil & salt & pepper.
Raise the heat a little, cover & let the soup cook gently without ever letting it quite come to the boil. Let it cook like this for 45 minutes. You want the tomatoes to be softened. Add the seasonings & the basil. Cook long enough to warm the basil through. Serve with freshly baked, crusty, Italian bread.

MARK'S NOTE: If you want a thin soup, omit the tomato paste. If you want it to be thicker, add the paste, but it will make quite a difference to the texture of the soup. If serving as a lunch, or with only a light main course, then the paste makes this a rich & satisfying soup: if serving purely as an appetizer, then omit the tomato paste.

Also, do not let the soup come to a full rolling boil. It is best served warmed. Once you add the basil, you may want to switch the heat off & let the soup sit for a while, reheating just before serving.

Recipe by Mark Satterly

Tony's Salad Dressing

Servings: 12 servings

Ingredients:

1/3 cub Balsamic vinegar
1 teaspoon Salt
3 teaspoon Black pepper fresh ground
¼ cub Olive oil extra lite
2 tablespoon Oregano chopped
1 Garlic clove minced fine
2 tablespoon Fresh basil minced
2 teaspoon Soy sauce
1/3 cub Chablis

Preparation:

Mix all ingredients into the oil. Stir well. Refrigerate for 2 days.
Shake well and pour liberally over salad.

Source Unknown

Tortilla Soup

Servings: 6 servings

Ingredients:

12 Corn tortillas
Corn oil
1 medium Spanish onion, chopped fine
½ cub Celery, chopped fine
2 cub Fresh corn, cut from cob
2 cub Green beans, cut into 1-inchlengths
2 cub Cabbage, chopped fine
3 28-oz. cans whole tomatoes,or fresh equivalent
Spike and Vegit (instead ofsalt)
Dash of hot sauce
Grated nuts for topping

Preparation:

Cut tortillas in one-and-a-half inch squares, and saute quickly in oil until crispy. Place them on paper towels to prevent their becoming soggy, then wrap them in paper towels to keep them warm, and set aside.

Saute chopped onion in oil until golden. Puree tomatoes in food processor or blender, and pour into cooking pot with sauteed onions. Add chopped cleery, cut corn, chopped green beans, and chopped cabbage. Bring soup liquids to a boil, then lower heat and let simmer until vegetables are tender (about twenty minutes). Before serving, season liberally with Spike and Vegit, and add a dash of hot sauce.

Place tortilla squares into soup bowls. Pour in soup and top with generous helpings of grated nuts.

Serves 6-8.

Recipe by Cloris Leachman

From _Famous Vegetarians and their Favorite Recipes_

DEEANNE at 14:52 EDT

Traditional Christmas Pudding with Brandy Sauce

Servings: 8 servings

Ingredients:

8 ounce Currants
4 ounce Sultanas
4 ounce Raisins
4 ounce Chopped candied peel
1 ounce Skinned & chopped almonds
4 ounce Wholewheat flour
½ teaspoon Salt
½ teaspoon Grated nutmeg
½ teaspoon Ground ginger
1 ½ teaspoon Mixed spice
8 ounce Brown sugar
4 ounce Wholewheat breadcrumbs
8 ounce Vegetable suet
1 Lemon, juice & rind
1 tablespoon Molasses
5 tablespoon Water & rum mixed

Preparation:

Grease a 2 pint pudding basin & use a large saucepan to hold the basin.

Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary.

When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire.

**NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge.

Adapted from Rose Elliot, HTV West "The Good Neighbour Show"

Tramp's Honey and Lemon Dressing

Servings: 1 servings

Ingredients:

½ cub Fresh lemon juice
½ cub Olive oil
1 tablespoon Honey
¼ teaspoon Cider vinegar
1 teaspoon Salt
½ teaspoon Freshly ground white pepper
1 pinch Garlic powder
¼ cub Chopped green onion
1 dash Dry sherry

Preparation:

Combine lemon juice and oil in medium bowl and whisk briefly. Combine honey and vinegar in small bowl and stir until honey is dissolved.
Add to lemon juice mixture. Blend in salt, pepper and garlic powder.
Add onion and sherry and mix well. Transfer to airtight container and refrigerate overnight. Shake before using.

Tramp's (Pittsburgh, Pennsylvania) * Favorite Restaurant Recipes

Turkish Eggplant Salad

Servings: 4 servings

Ingredients:

1 large Eggplant
Juice of ½ lemon
Salt
1/3 cub Extra virgin olive oil
2 teaspoon Mashed garlic
2 ½ tablespoon Vinegar
Tomato slices, onion slices black Greek olives for garnish

Preparation:

Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft. Cool slightly & then peel. Wipe clean & squeeze out all the water.

Place eggplant in a bowl with the lemon juice & salt. Mash well. Add olive oil, garlic & vinegar, blend thoroughly. Serve on a plate garnished with tomato, onion & olives.

Ayla Esen Algar, "The Complete Book of Turkish Cooking"

Turnip Curry

Servings: 4 servings

Ingredients:

5 tablespoon Oil
1 pinch Fennel seeds
2 pound Turnip, sliced into 1" strip
2 teaspoon Salt
½ teaspoon Turmeric
1 ¼ teaspoon Cumin, ground
1 cub Water
¼ teaspoon Red chile, crushed
2 ½ tablespoon Cilantro, chopped

Preparation:

Heat oil in a large skillet with a tight-fitting lid. Add fennel seeds & turnip strips. Fry, stirring, for 2 to 4 minutes over medium heat. Add salt, turmeric & cumin & mix well. Cover & cook gently over low heat for 10 minutes, the turnip should be soft. Uncover & drain off any excess oil. Add water, stirring & cook over medium heat for 3 minutes. Remove from heat & sprinkle in the crushed chiles & cilantro. Serve with rice & bread.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Un-Tomato Ketchup

Servings: 1 servings

Ingredients:

1 cub Cooked carrots
¼ cub Cooked beets
¼ cub Water
¼ cub Lemon juice
1 tablespoon Sweetener
½ teaspoon Salt
½ teaspoon Onion powder
¼ teaspoon Garlic powder
⅛ teaspoon Oregano

Preparation:

Blend all ingredients till smooth. Keep in the refrigerator.

JoAnn Racho, "Of These Ye May Freely Eat"

Uppama

Servings: 4 servings

Ingredients:

6 tablespoon Vegetable oil
1 pinch Asafoetida
½ teaspoon Whole black mustard seeds
1 each Whole dried hot red pepper
1 teaspoon Chana dal
2 teaspoon Urad dal
½ medium Onion, peeled & minced
1 cub Finely shredded cabbage firmly packed
1 small Potato, peeled cut into ¼-inch dice
2 tablespoon Shelled peas
1 each Fresh hot green chile minced
½ teaspoon Finely grated fresh ginger
¾ teaspoon Salt
1 cub Cream of wheat (15 minute variety)
1 ¼ cub Boiling water
1 tablespoon Cilantro, minced

Preparation:

Pour the oil into a medium or large skillet set over medium heat.
When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal. When dals turn reddish in color, add to the pan the onion, cabbage, potato, peas, green chili, and ginger.
Increase heat to medium-high and cook the mixture, stirring all the while, for about 2 minutes. Cover skillet, reduce heat to low, and simmer until vegetables done, about 5-6 minutes. Uncover and mix in salt. Increase heat to medium and add cream of wheat. Cook 5 minutes, stirring the mixture and being careful not to let the cream of wheat brown. Decrease heat to low.

Add boiling water, a couple of tablespoons at a time, stirring after each addition and allowing water to be absorbed before adding more.
(More water may be used if a moister uppama is desired.)

Continue stirring and cooking over low heat for 10 more minutes.
Garnish with minced cilantro for serving.

Adapted by Karen Mintzias, from "Madhur Jaffrey's World-of-the-East Vegetarian Cooking"

Uppama (A South Indian Dish)

Servings: 1 serving

Ingredients:

1 small Onion
1 tablespoon Vegetable oil
1 teaspoon Mustard seeds
1 tablespoon Broken cashews
1 teaspoon Ground coriander
½ teaspoon Ground cumin
1 teaspoon Turmeric
⅛ teaspoon Chili powder (more to taste)
1 small Carrot
3 ounce Broccoli florets
1 teaspoon Raisins
1 1/3 cub Water
Sea salt; to taste
½ cub Whole wheat farina
1 teaspoon -to
2 teaspoon Vegan margarine

Preparation:

Chop the onion and saute it in the oil in a saucepan for 2-3 minutes.

Add the mustard seeds and cashews and cook for a further 2 minutes.

Add the coriander, cumin, termeric and chili powder and cook for another minute.

Chop the carrot and broccoli quite finely. Add to the saucepan along with the raisins and stir well. Pour in the water, bring to the boil, lower heat, cover pan and cook for 3-4 minutes. Season to taste.

Pour in the farina very slowly, stirring all the time. As soon as it is all in the pan and well thickened, serve it, with the margarine spread over the top so that it melts into the mixture.

Source: The Single Vegan - by Leah Leneman
Typed for you by: Karen Mintzias

Vadas

Servings: 10 vadas

Ingredients:

1 ¼ cub Farina
1 cub Water
1 medium Yellow onion, finely chopped
2 each Green chiles, chopped
½ teaspoon Salt
1 tablespoon Cilantro, chopped
¼ cub Cashews, chopped
2 tablespoon Coconut cream
¾ teaspoon Ginger, minced
Oil for deep-fat frying

Preparation:

Bring water to a boil. Place farina in a bowl & add the water stirring as yuo add, to make a dough. Add onions, chiles, salt, cilantro, cashews, coconut cream & ginger. Mix well.

Take 2 tb of the dough mixture & form into a thick round patty. Cut with a doughnut cutter or use your fingers to make a hole in the centre. Repeat with the remaining dough. Heat vegetable oil & fry the vadas 4 at a time for about 10 minutes, turning as necessary.
Drain on paper towels & serve hot with chutney.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Vegan Christmas Cake

Servings: 1 cake

Ingredients:

1 pound Candied pineapple
½ pound Citron
¼ pound Candied citron
¼ pound Candied orange & lemon peel
¼ pound Candied cherries
1 ½ pound Raisins
½ pound Currants
½ cub Grapefruit juice
¼ pound Whole mixed nuts without peanuts
2 cub Flour
1 teaspoon Salt
½ teaspoon Baking soda
1 teaspoon Cinnamon
¾ cub Shortening
1 cub White sugar
1 cub Brown sugar
5 tablespoon Cornstarch
1 teaspoon Almond extract
6 tablespoon Grapefruit juice

Preparation:

Combine pineapple, citrons, peels, cherries, raisins & currants in a large bowl. Add ½ c grapefruit juice, mix very well. Cover & let stand overnight.

The next day, add the nuts & ½ c of the flour to the fruit mixture & mix well. Combine the rest of the flour with the baking soda, salt & cinnamon in a separate bowl, & mix well.

In a third bowl, beat the shortening for 30 seconds. Gradually add the sugars, creaming well as you add them. Stir in the cornstarch.
Add the beaten shortening & sugars to the fruit. Gradually stir in the flour mixture. Add the almond extract & the rest of the grapefruit juice, stirring well until the mixture is well combined.

Preheat oven to 275F.

Grease a 10" square cake tin. Line with brown paper & grease the paper. Transfer the cake mixture to the cake tin. Press down gently.
Bake for 3 hours. Check after two hours. If the top is browning too quickly, cover with some waxed paper.

After it is cooked, remove from the oven & place on a wire rack to cool for 30 minutes. Gently remove cake from the tin & peel away the paper. Let cool on wire racks till completely cooled. Wrap in waxed paper & keep in a cool place.

If icing the cake, layer with marzipan & then decorate as desired.

Recipe by Mark Satterly

Vegan Roast

Servings: 4 servings

Ingredients:

2 cub Chick peas, cooked & mashed
1 ½ cub Carrots, diced
1 ½ cub Celery, diced
1 ½ cub Parsnips, diced
⅛ teaspoon Cinnamon
2 Vegetable bouillon cubes
2 tablespoon Tamari
1 teaspoon Sea salt
¼ teaspoon Sea kelp
⅛ teaspoon Cayenne pepper,
2 cub Onion, finely chopped
6 cub Bread cubes,
1 ½ cub Nuts, or seeds, partially ground
¾ cub Parsley, chopped
¾ cub Buckwheat flour
¼ cub Arrowroot powder
2 Garlic cloves, pressed

Preparation:

Steam the carrots, celery and parsnips or turnips until tender. Mash the chickpeas and vegetables with the bouillon and other flavourings, cinnamon, soy sauce, sea salt, sea kelp and cayenne pepper) until thoroughly mixed and smooth.

Add the raw onion and all the remaining ingredients and use your hands to mix together everything well. Preheat the oven to 350F. Oil a 9"x13" low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3" high oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it. The edges easily removes from the wax paper and can be placed on a platter on a bed of greens and garnished with peeled tomato flowers or radish roses. a thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf. Looks terrific and taste delicious with Vegetarian Gravy or mushroom Gravy. keeps 5-7 days refrigerated or may be frozen. A wonderful main dish for holiday meals and special occasions!

Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" posted by Anne MacLellan

Vegetable and Rava Uppama

Servings: 1 recipe

Ingredients:

1 cub Rava or suji
½ cub Left-over dry vegetables
2 tablespoon Oil
1 medium Onion, sliced
2 medium Tomatoes, sliced
A few curry leaves
1 teaspoon Poppy seeds
½ teaspoon Coriander seeds
2 each Cloves
1 small Cinnamon stick
1 small Piece of ginger
¼ cub Finely grated coconut
4 each Cashew nuts
½ teaspoon Turmeric
3 each Garlic cloves
A few coriander leaves
Salt, to taste

Preparation:

Grind together poppy seeds, coriander seeds, cloves, cinnamon, ginger, coconut, cashewnuts and garlic to form a paste. Set aside.

In a dry skillet, cook suji until it is light reddish in color. Set aside.

Fry onions and curry leaves in 2 tablespoons of hot oil until golden.
Add ground paste and continue to cook until fragrant. Add tomatoes and cook until soft. Add 2-½ cups water, along with turmeric and coriander leaves; bring to a boil. Add vegetables and rava. Stir and cook until water is absorbed completely; serve uppama hot.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

Vegetable Couscous with Steeped Paprika

Servings: 6 servings

Ingredients:

2 cub Vegetable stock
1 tablespoon Paprika
1 ½ teaspoon Salt
½ teaspoon Pepper
1 cub Couscous
1 tablespoon Olive oil
½ cub Red onion(s), chopped
3 each Scallions, sliced
½ each Carrot, diced
½ cub Red bell pepper, diced
½ cub Yellow bell pepper, diced
1 cub Tomato, diced
¼ cub Parsley, chopped

Preparation:

1. In a saucepan with a tight-fitting lid, bring the stock to a boil.
Remove 3 tbs of the boiling stock and dissolve the paprika in it.
Pour this back into the pot. Add 1 tsp salt and ¬ tsp pepper. Return the stock to a boil.

2. Remove the stock from the heat and add the couscous. stir, cover, and let stand for about 5 minutes.

3. Heat a skillet for 1 minute; add the olive oil, then the onion and scallions. Saut‚ until the onion begins to color, about 2 minutes.
Add the carrot and peppers and saut‚ for 1 minute. Add the tomato and saut‚ 1 minute more. Add the remaining « tsp salt and the remaining ¬ tsp pepper, then stir. Add the parsley and stir again. Remove from the heat.

4. Add the couscous to the skillet and fluff it as you mix it with the vegetables. Serve immediately or at room temperature.

Can be refrigerated for 1 day. Return to room temperature before serving.

"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus

Vegetable Cutlets

Servings: 4 servings

Ingredients:

10 ounce Green beans cooked & chopped
10 ounce Broccoli florets, cooked
10 ounce Peas, cooked & mashed
2 large Potatoes, boiled & mashed
4 medium Carrots, cooked & mashed
14 ounce Beets, cooked & diced
1 ½ tablespoon Ginger, grated
1 ¼ teaspoon Cumin, ground & roasted
1 ¼ teaspoon Coriander, ground & roasted
4 each Green chiles, seeded & chop
¼ teaspoon Turmeric
¼ teaspoon Cardamom powder
Salt, to taste
1 ¼ teaspoon Sambhar spice
5 tablespoon Oil
1 pinch Cumin seeds
½ cub All-purpose flour
½ cub Breadcrumbs
Oil

Preparation:

Combine beans, broccoli, peas, potatoes, carrots, beets, ginger, cumin, coriander, chiles, turmeric, cardamom, salt & sambhar spice.
Mix thoroughly with your fingers. Heat vegetable oil in a large skillet & fry the cumin seeds for a few seconds. Add vegetable mixture & continue to fry for 10 minutes. Set aside to cool.

Take a portion of the vegetable mixture (about the size of a smal egg) & form it into a heart shaped cutlet. Roll in the flour & breadcrumbs until well coated. Transfer to a platter. Repeat until all the vegetable mixture has been used up. Place platter in the fridge & chill for 1 hour.

Heat vegetable oil to a depth of 1" in a skillet. When hot, fry the cutlets until golden brown, turning once to brown evenly. Drain on paper towels & serve with chutney.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Vegetable Dumplings

Servings: 16 dumplings

Ingredients:

2 teaspoon Vegetable oil
3 tablespoon Finely chopped sweet red bell pepper
1 each Green onion, finely chopped
1 ounce Fresh shiitake mushrooms finely chopped
2 teaspoon Ginger, chopped
½ cub Green cabbage, chopped
¼ cub Carrot, grated
1 tablespoon Light soy sauce
1 teaspoon Oriental sesame oil
16 each Gyoza skins*
Vegetable oil or
4 small Sprigs cilantro, optional

Preparation:

*Gyoza skins are 3" wide rounds similar to wonton skins, although they are slightly thinner. They're available fresh or frozen in most Asian markets. If necessary, use wonton skins.

In skillet, heat vegetable oil over medium heat. Add red pepper, green onion, mushrooms and gingerroot; cook, stirring, 2 minutes. Add cabbage, carrot, soy sauce and sesame oil; cook, stirring occasionally, 3 minutes. Remove from heat and cool slightly.

Working one at a time to prevent Gyoza skins from drying out, place a heaping teaspoon of vegetable mixture in center of each round.
Moisten edge of round with water and fold in half to enclose filling.
Pinch edges to seal completely. Set filled dumplings on a plate and cover with plastic wrap.

To make fried dumplings, heat 1" vegetable oil over medium-high heat in 2-quart saucepan. In batches, fry dumplings, turning, until browned on both sides - about 2 minutes. Drain on paper towels and serve.

To cook dumplings in broth, in 2-quart saucepan heat bouillon mixture to simmering. In batches, cook dumplings in simmering broth 3 minutes. Remove with slotted spoon, dividing among 4 serving bowls or deep plates. When all dumplings are cooked, spoon 2 tb. remaining broth over each serving. Garnish with cilantro, if desired, and serve.

Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in Asian-Inspired Dishes" in "Country Living." April 1995, Vol. 18, No.
4. Pp. 142, 178. Posted by Cathy Harned.

Vegetable Fajitas

Servings: 6 servings

Ingredients:

1 large Red onion, thinly sliced
1 each Red bell pepper, cut into small strips
1 each Green bell pepper, cut into small strips
2 tablespoon Olive oil
4 each Garlic cloves, minced
1 cub Mushrooms, sliced
2 cub Yellow squash, diced
2 cub Broccoli florets
2 cub Mexican style stewed tomatoe
1 pinch Cayenne pepper
12 each Flour tortillas

Preparation:

Preheat oven to 250F.

Saute onion & bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic & mushrooms & stir fry for another 2 minutes.
Add squash & broccoli & continue to stir-fry until the vegetables are tender-crisp. Drain the tomatoes & add them. Reduce the heat & cook for 5 to 10 minutes. The liquid should be reduced but not evaporated.

Wrap tortillas in tin foil & place in oven to warm. Wrap filling inside tortillas & serve.

MARK'S NOTE: Use whatever vegetables you can get. I replace the squash with zucchini & often use cauliflower in place of broccoli.

"Vegetarian Gourmet" Spring, 1995

Vegetable Fritters (Pakora)

Servings: 12 servings

Ingredients:

1 cub Chickpea flour (besan)
½ cub Unbleached all-purpose flour
½ teaspoon Baking soda
¾ teaspoon Cream of tartar
¼ teaspoon Sea salt
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1 teaspoon Tumeric
½ teaspoon Asafetida (optional)
¼ teaspoon Cayenne pepper
1 ¼ cub Cold water
2 tablespoon Lemon juice
Oil, for frying
1 cub Sliced potatoes (¼" thick)
1 cub Cauliflower florets
1 cub Chopped bell pepper

Preparation:

Blend flours, baking soda, cream of tartar, salt and spices.

Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside.

Heat about 3" oil in a large skillet or deep fryer.

Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper.

Cover and place in a warm oven while cooking remaining pakoras.

Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol, 21 mg calcium

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Vegetable Kebabs with Rosemary

Servings: 6 servings

Ingredients:

12 small Button Mushrooms
½ pound Firm Tofu Cubed
1 small Red Pepper Cut Into
Strips About 1 Inch Long
And ½ Inch Wide
12 each Minature Corn
3 small Zucchini, sliced
12 each Cherry Tomatoes
6 each Kebab Skewers

MARINADE:
1 teaspoon Mustard Powdder
1 each Garlic Clove Crushed
2 tablespoon Liquid sweetener
2 tablespoon Soy Sauce
2 tablespoon Olive Oil
Ground Black Pepper

Preparation:

1. Thread the Vegetables and Tofu Onto Skewers, Putting a Mushroom, Then a Piece Of Tofu, Followed By Some Red Pepper, Corn, Zucchini and a Cherry Tomato. 2. Continue in this Way until All Skewers Are Full.
3. To Make the Marinade, Mix Together the Mustard, Garlic and Honey, Then Gradually Stir in the Other Ingredients. 4. Lay the Kebabs on a Plastic or Glass Container Big Enough for Them To Lie Flat. 5. Spoon the Marinade Over Them, Turning Them To Make Sure That All the Vegetables Are Coated. 6. Let the Kebabs Marinate for At Least One Hour, Preferably for Serveral Hours, Spooning the Marinade Over Them Occasionally.

7. Cook the Kebabs Under a Hot Broiler or on the Grills for 10- 15 Minutes until All the Vegetables Are Tender, Turning the Skewers So That the Vegetables Cook Evenly.

8. Pour the Remaining Marinade Into a Small Pitcher and Serve Separately. (May Use Eggplant Cubes or Cauliflower Florets If Desired.)

Source Unknown

Vegetable Medley with Sesame Sauce

Servings: 8 servings

Ingredients:

VEGETABLE MEDLEY:
1 cub Onions, thinly sliced
1 cub Carrots, thinly sliced
1 cub Daikon radish, thinly sliced
4 cub Broccoli florets
4 cub Cauliflower florets
2 cub Cabbage, chopped
2 tablespoon Sesame seeds

SESAME SAUCE:
1 tablespoon Toasted sesame oil
2 tablespoon Tamari
1 tablespoon Brown rice vinegar

Preparation:

MEDLEY: Steam vegetables until they are tender-crisp (5 minutes).
Plunge into cold water to stop cooking & drain well. Transfer to a serving bowl & set aside.

Roast sesame seeds in a small skillet over medium heat, until lightly browned, about 5 minutes. Set aside.

SAUCE: Combine all the sauce ingredients in a small bowl. Pour over the vegetables & toss to coat. Sprinkle with the roasted seeds & serve.

"Vegetarian Gourmet" Winter, 1995

Vegetable Miso Soup

Servings: 6 servings

Ingredients:

6 cub Water
6 tablespoon White miso
¾ pound Fresh peas; shelled, -OR-
3 cub -(thawed) frozen peas
3 Green onions, with tops thinly sliced
1 Jalapeno pepper; seeded sliced into thin rings
1 Garlic clove; minced
1 medium Piece dulse; finely chopped
2 teaspoon Freshly squeeze lemon juice
¼ teaspoon Hot sesame oil

Preparation:

Put 1 cup of the water and the miso in a small bowl and stir together. In a large pot, combine the remaining 5 cups water, the peas, green onions, jalapeno pepper, and garlic. Cover and bring to a boil over medium-hight heat, then immediately reduce the heat and simmer for 3 minutes. Stir in the miso mixture, dulse, lemon juice, and hot sesame oil. Bring barely to a simmer over medium-high heat.
Serve immediately.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Vegetable Paella

Servings: 10 servings

Ingredients:

3 cub Short grain white rice uncooked
6 cub Vegetable stock or water
3 tablespoon Olive oil
2 cub Peas
1 large Red onion; diced
3 Celery ribs cut into ½" pieces
1 cub Green olives; drained
3 ½ ounce Capers with liquid
½ cub Pimintos, diced
1 pound Tempeh; cut into 1" cubes
1 teaspoon Powdered saffron
¼ cub Dried tarragon
1 tablespoon Black pepper
¾ cub Minced parsley

Preparation:

Preheat oven to 250 F.

Place rice in bottom of a large roasting pan or casserole dish, and pour stock over it.

Cover, place in oven and cook for one hour. Uncover and stir.

Cook, covered, for 30 minutes and check rice for doneness. Add more stock if necessary.

Cook another 30 minutes, if necessary, until rice is done and liquid is absorbed.

Sprinkle with parsley and serve hot.

Per serving: 627 cal, 25 g prot, 400 mg sod, 101 g carb, 16 g fat, 0 mg chol, 111 mg calcium

Hint: For a stronger flavor, substitute white wine for half of stock.

From: Vegetarian Gourmet - Winter 1993
Typed for you by Karen Mintzias

Vegetable Pilau Special

Servings: 1 serving

Ingredients:

½ cub Long-grain brown rice
Sea salt to taste
1 teaspoon Tumeric
2 ounce Fresh green beans
1 small Carrot
1/3 cub Shelled peas
1 small Onion
1 small Garlic clove
1 Piece ginger root (¼ to ½ inch)
1 small Tomato
1 tablespoon Margarine (vegan)
1 teaspoon Coriander
1 teaspoon Ground cumin
¼ teaspoon Garam masala
¼ cub Slivered almonds

Preparation:

Cover the rice with boiling water and leave to soak for several hours.
Drain, rinse, cover with water, add a little salt and the tumeric, bring to the boil, then lower heat, and cook until the water is absorbed and rice tender, about 20 minutes.

Meanwhile, chop the beans and carrot. Steam them -- and the peas -- until just tender. Drain and set aside.

Chop the onion. Crush the garlic. Grate the ginger finely. Chop the tomato.

Heat the margarine in a pan and add the onion. Saute until beginning to brown. Add the garlic and ginger and cook for a minute longer. Lower heat and stir in the spices. Then add the tomato and cook for a minute longer. Remove from heat and stir in the cooked vegetables.

Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice. Cover the dish (if it has no lid then use foil) and bake it at 350 degrees F (180 C) Gas Mark 4 for about half an hour.

Toast the almonds under a hot grill (broiler) until lightly browned. When the pilau is ready and dished up, sprinkle the almonds on top.

* Source: The Single Vegan - by Leah Leneman
* Typed for you by Karen Mintzias

Vegetable Samosas

Servings: 1 recipe

Ingredients:

PASTRY:
1 ½ cub All-purpose flour
½ teaspoon Salt
3 tablespoon Oil
½ cub Water
Oil, for deep-fat frying

FILLING:
1 cub Vegetable oil
1 medium Potato, cubed
1 medium Cauliflower, chopped
¼ cub Ghee
4 tablespoon Coconut, chopped
1 pinch Cumin seeds
1 ¼ teaspoon Ginger, minced
2 each Green chiles, seeded & chopped
½ cub Green peas
¼ teaspoon Cayenne
¼ teaspoon Turmeric
1 pinch Sugar
½ teaspoon Salt
2 ½ tablespoon Raisins
1 ¼ teaspoon Cumin, ground & roasted
¾ teaspoon Coriander, ground & roasted
1/3 cub Peanuts, blanched & chopped
2 ½ tablespoon Cilantro, chopped

Preparation:

PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time until the mixture resembles a soft dough. Knead until it is smooth.
Divide dough evenly into between 20 portions. Roll each portion into a ball & cover with a damp towel & let rest for 30 minutes.

Roll each ball into a disk about 3 ½" in diameter. Cut each circle in half & fold into a cone selaing the edges with some water. Fill the cone from the top with vegetable filling. Moisten the top of the cone & seal. Repeat with the remaining dough.

Heat oil for deep-frying & fry pastries until golden brown & crisp.
Serve hot with chutney.

FILLING: Heat oil in a wok. Fry potato cubes until lightly browned, lift out & set aside. Add cauliflower pieces & fry until almost cooked. Drain on paper toweling.

In another skillet, heat the ghee, add coconut, cumin seeds, ginger, chiles & peas. Fry for 1 minute & then add the pre-cooked cauliflower along with the cayenne, turmeric, sugar & salt. Fry for a few minutes over medium heat & then add the raisins. Cover & simmer for 8 to 10 minutes. Uncover & continue to cook until the moisture is absorbed.
Add ground roasted cumin & coriander. Stir in the peanuts & cilantro. Remove from heat & cool before stuffing into the samosas.

Pranati Sen Gupta, "The Art of Indian Cuisine"

Vegetable Stew with Soybeans

Servings: 4 servings

Ingredients:

½ cub Dry soybeans, soaked
¼ cub Grated carrots
1 cub Water
1 Bay leaf
2 large Potatoes, cubed
1 ½ cub Carrots, cubed
1 ½ cub Celery, chopped
1 ½ cub Green bell pepper, chopped
1 Handful parsley, chopped
1 teaspoon Marjoram
1 teaspoon Sage

ROUX:
2 tablespoon Whole wheat flour
2 tablespoon Soy flour
4 tablespoon Ghee
½ teaspoon Salt
1 pinch Pepper

Preparation:

Cook soybeans, grated carrot & bay leaf in 1 c water till beans are soft. When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables. Barely cover with water. Bring to a boil, add pices & herbs & simer for 20 minutes or until vegetables are tender.

In a small pan make the roux. Cook the flour in the ghee with the salt & pepper for 5 minutes, but be careful not to burn it. Slowly add roux to the vegetables. Stir well & let boil for a few seconds.
When it thickens, serve.

King & Scott, "Food for Thought"

Vegetable Uppama

Servings: 1 recipe

Ingredients:

1 cub Semolina
½ teaspoon Channa dal
½ teaspoon Urad dal
1 teaspoon Mustard seeds
1 pinch Asafoetida
2 each Dried red chiles, crushed
1 each Fresh green chile, minced
1 each 1" piece of ginger, minced
1 medium Onion, minced
1 cub Left-over dry vegetables
A few curry leaves
A few fried cashewnuts
Salt, to taste

Preparation:

In a dry skillet, cook semolina until it turns a light pink color. Set aside.

In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli, mustard seeds and asafoetida until dals turn reddish in color. Add ginger and onions and cook another couple of minutes. Add 2 cups of water, curry leaves, semolina, salt and vegetables; cook until water is absorbed. Stir in 2 tablespoons ghee and cashew nuts; serve hot with coconut chutney.

Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by Aroona
Reejhsinghani

Vegetables with Miso Hollandaise Sauce

Servings: 6 servings

Ingredients:

6 each White potatoes, peeled & cubed
6 each Carrtos, cut into 1" chunks
2 cub Broccoli florets
30 each Asparagus spears
1 each Cauliflower head, cut into florets

MISO-HOLLANDAISE SAUCE:
10 ½ ounce Silken tofu
2 tablespoon Mellow white miso
2 tablespoon Lemon juice
¼ teaspoon Turmeric

Preparation:

Steam the vegetables separately until each is tender-crisp.
Immediately run each one under cold watr to stop the cooking process.
Set aside.

SAUCE: Combine all the sauce ingredients in a blender or a food processor & blend until smooth.

Arrange the vegetables on a serving platter with the sauce on the side. Serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Vegetarian Burger

Servings: 6 burgers

Ingredients:

½ cub Broccoli, chopped
¼ cub Onion, chopped
½ cub Carrot, chopped
2 tablespoon Parsley, fresh, minced
2 tablespoon Basil, fresh, minced
1 each Garlic clove, minced
¼ teaspoon Celery seeds
1 teaspoon Sesame oil
1 teaspoon Lite soymilk
1 cub Basmatic rice, cooked
1 tablespoon Sesame seeds
1 tablespoon Cracked wheat germ

Preparation:

In a food processor, blend together the broccoli, onion, carrot, parsley, basil, garlic, celery seeds, oil & soymilk. Add the rice & blend until the mixture resembles a coarse paste. Transfer to a large mixing bowl.

Mix in the sesame seeds & wheatgerm. Form into 6 patties & cook either on a foil covered grill or in a skillet until golden brown on both sides.

Brian Stone, printed in "Vegetarian Gourmet" Summer, 1995

Vegetarian Burritos Grande

Servings: 6 servings

Ingredients:

BASTING OIL:
1/3 cub Olive oil
3 each Garlic cloves, minced
1 tablespoon Cilantro, chopped
½ teaspoon Gumin
¼ teaspoon Red chile flakes, crushed
¼ teaspoon Oregano

BURRITO FILLING:
1 each Red bell pepper
1 each Green bell pepper
1 each Yellow bell pepper
1 each Anaheim pepper
3 medium Yellow squash
1 large Red onion, sliced
6 each Flour tortillas
3 cub Black beans, cooked
¼ cub Cilantro, chopped

Preparation:

OIL: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours.

FILLING: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill. Baste & turn until tender, about 5 minutes per side.
Remove from heat & when cool enough to handle, chop.

TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with grilled vegetables & cilantro. Fold & eat.

"Vegetarian Gourmet" Spring, 1995

Vegetarian Gravy

Servings: 2 cups

Ingredients:

2 cub Stock
2 tablespoon Tamari
1 tablespoon Oil
1/3 cub Whole wheat flour
¼ teaspoon Chili powder
¼ teaspoon Sea salt
¼ teaspoon Sea kelp
Cayenne pepper

Preparation:

Combine all the ingredients with cooled bean juice and stir over medium-low heat until thickened. Use a wire whisk or blender to mix well. Correct the seasonings to taste and serve this gravy over potatoes, rice, whole grains, vegetables, mock meat loaf, burgers or other dishes.

MAKES: 2 ½ cups

Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" Posted by Anne MacLellan

Vegetarian Holiday Roast

Servings: 12 servings

Ingredients:

1 ½ cub Lentils
⅞ cub Millet
1 cub Brown rice
1 ½ cub Chopped walnuts; -OR-
2 cub -Whole chestnuts
3 slice Whole wheat toast; crumbled
½ cub Almond butter
2 cub Chopped onions
¼ cub Olive oil
5 large Garlic cloves; minced
2 tablespoon Fresh sage, chopped
1 teaspoon Dried celery seed
2 tablespoon Fresh rosemary leaves chopped
2 teaspoon Salt
2 cub Chopped seitan (optional)

MUSHROOM GRAVY:
20 medium Mushrooms
½ cub Chopped onion
1 tablespoon Olive oil
½ teaspoon Dried oregano; -OR-
2 teaspoon -Fresh oregano
1/3 cub Butter
½ cub Unbleached flour
2 cub -Lentil liquor (from above)
1 ½ cub Water
1 teaspoon Salt
½ teaspoon Black pepper

Preparation:

Cook the lentils, millet, and brown rice separately; and reserve two cups of the lentil liquor for making Mushroom Gravy. If you are using whole chestnuts, preheat the oven to 400 degrees F. Rinse the nuts and cut a cross about ½ inch deep in the small, pointed ends. Place the nuts on a cookie sheet and bake about 20 minutes, then cool for about 10 minutes.
Remove the shells and cut the nuts in quarters.

Mix the cooked grains and lentils with the nuts, bread crumbs, and almond butter in a large bowl and set aside.

Saute the onions briefly in olive oil, then add the garlic, sage, celery seed, rosemary, salt, and seitan if used. Saute 2 to 3 minutes longer, stirring constantly, then add to the other ingredients, mix thoroughly (mooshing with fingers works best), and put into a large oiled baking dish. Lightly coat the top of the roast with olive oil, then bake at 350 degrees F for 1-¼ hours. Serve with Mushroom Gravy (below) and garnish with parsley.

MUSHROOM GRAVY: Separate the mushroom caps from the stems, then quarter the caps and halve the stems. Saute the onion in olive oil on medium heat for 1 minute, then stir in the oregano and add the mushrooms. Cook, stirring constantly, until the mushrooms have softened and the bottom of the pan is covered with liquid. Set aside.

Melt the butter in a saucepan over medium heat, then stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the lentil liquor and water, and continue stirring until the mixture thickens and barely begins to boil. Add the mushroom mixture, salt, and pepper, and continue stirring until the gravy begins to boil. Remove from heat and serve.

* Source: Brigitte Mars in The Herb Companion, October/November 1993 * Typos by: Karen Mintzias

Vegetarian Mince Pies

Servings: 1 servings

Ingredients:

4 ounce Currants

MINCEMEAT:
4 ounce Raisins
4 ounce Sultanas
2 ounce Cooking dates
2 ounce Candied peel
2 ounce Glace cherries
2 ounce Flaked almonds
1 Ripe banana, peeled
4 tablespoon Brandy or whisky
½ teaspoon Ground ginger
½ teaspoon Grated nutmeg
½ teaspoon Mixed spice

PASTRY:
8 ounce Flour
4 ounce Shortening
6 tablespoon Cold water

Preparation:

MINCEMEAT: Mix everything together either by hand or, if you desire a smoother texture, in a food processor.

PASTRY: Rub shortening into the flour until the mixture resembles fine breadcrumbs. Add enough flour to enable the pastry to hold together. Roll out pastry & cut into 12 cm circles. Press circles into the bottom of lightly oiled baking tins. Fill with mincemeat & cover with another pastry circle. Press down at the edges & make a small steam hole in the top. Bake for 10 minutes at 400F, 200C Gas 6.

These pise can be frozen before baking either in the tin or remove from tin once they are solid.

Mincemeat will keep for 1 week covered in the fridge.

Makes 36 pies

Rose Elliot, HTV West "The Good Neighbour Show"

Vegetarian Mince Pies II

Servings: 1 tarts

Ingredients:

1 pound Fresh ripe pears, chopped
1 Lemon rind, grated
1 Orange rind, grated
1 pound Mixed dried fruit
4 ounce Candied peel
4 ounce Glace cherries
4 ounce Dates, chopped
2 ounce Flaked almonds
1 teaspoon Allspice
½ teaspoon Nutmeg
½ teaspoon Powdered ginger
4 tablespoon Whisky or other liquid

Preparation:

Mix all the ingredients together & let stand for 1 to 2 hours. Store in air-tight jars. Use as regular mincemeat.

Rose Elliot, "The Vegetarian Christmas Cookbook" Sent by Mum.

Vegetarian Shepherd's Pie

Servings: 6 servings

Ingredients:

½ cub Green lentils
½ cub Brown lentils
½ cub Black beans
1 large Onion, minced
2 each Garlic cloves, minced
1 can Tomatoes, diced
2 teaspoon Soy sauce
1 teaspoon Parsley, chopped
1 teaspoon Cilantro, chopped
Salt and pepper
1 teaspoon Dried Italian herbs
1 ½ tablespoon Potatoes, cooked & mashed
2 large Carrots, diced small
1 each 10-inch frozen pie shell
2 teaspoon Olive oil
Bread crumbs

Preparation:

In a large pot, cover with water and boil lentils and beans until tender, about 45 minutes. Drain. Preheat oven to 400øF. Saut‚ carots, celery and onion in a small amount of olive oil until tender. Add garlic, dried herbs, tomatoes, soy sauce, parsley and salt and pepper to taste. Mix together lentils and beans with above mixture. Spoon mixture into pie shell. Press firmly into shell, spread evenly over the top of the mashed potatoes. Top with breadcrumbs. Bake for 45 minutes, until golden.

The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling pg 58-59

Veggie Sandwich Spread

Servings: 2 cups

Ingredients:

1 package Firm tofu
½ cub Soy mayonnaise
1 Green onion, diced
1 Green bell pepper, diced
1 Celery stalk, chopped
¼ cub Sunflower or sesame seeds
1 tablespoon Soy sauce
1 teaspoon Curry powder
1 teaspoon Turmeric
1 teaspoon Garlic powder

Preparation:

Crumble the tofu with a fork. Add remaining ingredients & mix well.
Serve on crackers or bread.

Toronto Vegetarian Association

Venice Style Vegan Lasagna

Servings: 8 servings

Ingredients:

TOMATO SAUCE:
1 each Onion, diced
3 each Garlic cloves, chopped
1 each Carrot, diced
2 tablespoon Olive oil
½ teaspoon Fennel seeds, ground
½ teaspoon Basil
½ teaspoon Oregano
½ teaspoon Marjoram
1 tablespoon Parsley
3 cub Tomatoes, chopped
2 tablespoon Tomato paste
1 pinch Sugar, optional
Salt & pepper

BECHAMEL SAUCE:
2 tablespoon Olive oil
2 tablespoon Flour
2 cub Soy milk
Salt & pepper
1 pinch Nutmeg

TO ASSEMBLE:
Lots of lasagna noodles, preferably green & fresh
1 ½ cub Peas, frozen or fresh*
1 tablespoon Olive oil
Thyme, as needed

Preparation:

TOMATO SAUCE: Prepare vegetables as indicated in the ingredient list & set aside. Heat oil in a large pot until hot, & saute the chopped & diced vegetables just until the onion has softened. Add the herbs & continue to saute stirring occasionally for a few minutes longer.
Add the rest of the sauce ingredients & let simmer for 15 minutes, stir occasionally. Set aside, once coked.

BECHAMEL SAUCE: Heat oil, stir in the flour & cook for about 30 seconds. Remove from the heat & slowly beat in the milk, ensuring that no lumps form. Return to the heat & cook, stirring over medium heat, until the sauce has thickened. Season with salt, pepper & nutmeg. Set aside.

TO ASSEMBLE: If using dried pasta, it is advisable to cook it first.
If using fresh pasta, just sprinkle with a few drops of water before baking.

Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with ¼ of pasta, let the sheets rise up the sides of the pan. Top with half the bechamel sauce & half the peas. Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta. Add the remaining bechamel sauce & peas. Top with the rest of the tomato sauce. Drizzle with olive oil & sprinkle with thyme.

Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot.
Serve with home-made garlic bread & a green salad.

* If using fresh peas, blanch before adding them to the lasagna layers.

Recipe by Mark Satterly

Vinete (Eggplant)

Servings: 1 recipe

Ingredients:

1 each Eggplant
1 medium Onion, grated
1 teaspoon Lemon juice
¼ cub Vegetable oil
Salt (to taste)

Preparation:

Broil eggplant on all sides until well cooked. Scrape off skin and mash well with a wooden spoon. Add salt to taste. Mix grated onion with 1 teaspoon of the oil and add to eggplant. Add remaining oil to eggplant slowly, stirring constantly. Add lemon juice and serve as an appetizer on crackers or bread.

Recipe Posted by Mike

Wacky Cake

Servings: 1 cake

Ingredients:

1 ½ cub Flour
¼ cub Cocoa
1 teaspoon Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cub Sugar
1 ½ teaspoon Vanilla
1 tablespoon Vinegar
5 tablespoon Canola oil
1 cub Lukewarm water

Preparation:

Sift dry ingredients together in an ungreased 8 inch square cake pan.
Make 3 holes equally spaced in mixture. Pour vanilla into one, vinegar in another and oil in the third. Pour water over top and stir well, until all ingredients are mixed. Bake at 325F for 45-50 min.

Source Co-Op recipe page, Sept 1993 ad.

Shared but not tested by Elizabeth Rodier

Walla Walla Relish

Servings: 2 cups

Ingredients:

3 cub Walla Walla onions, sliced into ¼" slices
Cooking spray OR olive oil
1 cub Tomato, diced & seeded
2 tablespoon Basil, thinly sliced
1 ½ tablespoon Jalapeno chiles, seeded & chopped
2 teaspoon Olive oil
2 teaspoon White wine vinegar
¼ teaspoon Salt
⅛ teaspoon Pepper

Preparation:

Arrange onion slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 400 degrees for 15 minutes. Turn over the onion slices, and bake an additional 25 minutes or until tender and lightly browned. Let cool; coarsely chop onion.

Combine the chopped onion and remaining ingredients in a bowl; stir well. Let stand at room temperature 20 minutes before serving. Serve relish with grilled salmon or chicken. Serving size 1/3 cup.

Source Unknown

Walnut and Mushroom Roast

Servings: 1 serving

Ingredients:

1 small Onion
1 cub Mushrooms
1 tablespoon Vegetable oil
¼ cub Walnuts
¼ cub Sunflower seeds
1/3 cub Soymilk
1 cub Whole wheat breadcrumbs
⅛ teaspoon Sage
¼ teaspoon Sweet basil
Sea salt; to taste

CREAMY GRAVY:
⅛ cub Rolled oats
1/3 cub Warm water
1 teaspoon Vegetable oil
½ teaspoon Yeast extract (or more to taste)

Preparation:

Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized.

Chop the walnuts coarsely. Grind the sunflower seeds finely.

Add all the rest of the ingredients to the onions and mushrooms, and mix well. Transfer to a greased baking dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe below) if desired and seasonal vegetables.

CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly. Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. Stir in the yeast extract.
If the mixture is too thick add a little more water. (N.B. This can be made earlier and reheated when serving the roast.)

From: The Single Vegan - by Leah Leneman
Typed for you by Karen Mintzias

Warm Broccoli & Potato Salad.

Servings: 8 servings

Ingredients:

6 medium Potatoes, cubed
2 cub Broccoli florets

DRESSING:
¼ cub Orange juice
3 tablespoon Olive oil
3 tablespoon White wine vinegar
2 teaspoon Basil
1 each Garlic clove, minced
¼ teaspoon Hot pepper sauce
2 tablespoon Parsley, chopped
2 each Green onions, thinly sliced
Salt & white pepper

Preparation:

Preheat oven to 150F.

Place potatoes in a pot with enough water to cover & parboil for 10 minutes. Remove with a slotted spoon & save the water. Transfer potatoes to a baking sheet & place in oven. Meanwhile, blanch the broccoli in the reserved water for one minute only. Remove & add to the potatoes in the oven.

DRESSING: Combine the first five ingredients in a small saucepan & bring to a boil. Remove from the heat & stir in the remaining ingredients.

Remove vegetables from the oven & toss with the dressing ensuring that they are thoroughly coated. Serve immediately.

"Vegetarian Gourmet" Spring, 1995

Warm Carrot Pudding with Gingered Fruit Compote

Servings: 8 servings

Ingredients:

PUDDING:
¾ cub Soy milk
¼ cub Cornstarch
½ teaspoon Baking powder
½ cub Maple syrup
1 ½ cub Packed grated carrots
3 cub Day old whole grain bread crumbs
2 teaspoon Freshly grated ginger
2 teaspoon Cinnamon
¼ teaspoon Nutmeg
¾ cub Raisins
1/3 cub Ground walnuts

COMPOTE:
1 Orange, peeled & chopped
1 Apple, cored & chopped
½ cub Dried apricots, chopped
1 cub Water
½ cub Frozen pineapple juice concentrate
2 teaspoon Slivered fresh ginger

CREME:
½ cub Raw cashews
1/3 cub Water
1/3 cub Maple syrup
1 teaspoon Vanilla

Preparation:

PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch & baking powder. Combine with other pudding ingredients & pour into a 9" X 5" cake pan. Cover with foil & bake 1 to 1 ¼ hours. Let cool for 30 minutes & cut into 8 squares.

COMPOTE: Combine all ingredients in a pot & cook over low heat 30 to 40 minutes, stirring occasionally, until apricots are tender & a light syrup forms.

CREME: Puree all ingredients in a blender till creamy, smooth & white.

TO ASSEMBLE: Pour about ¼ c compoteover a serving of pudding: top with a dollop of creme.

"Vegetarian Times" December, 1993

Warm Grapefruit and Baby Spinach Salad

Servings: 6 servings

Ingredients:

1 tablespoon Red wine vinegar
2 tablespoon Extra-virgin olive oil
½ teaspoon Pepper
1 ½ teaspoon Butter
1 large Grapefruit, peeled, cut into sections & halved
1 teaspoon Paprika
½ teaspoon Salt
½ pound Baby spinach leaves

Preparation:

In a small bowl, whisk together the vinegar, olive oil, and pepper to make a vinaigrette. Set aside.

In a large, nonreactive skillet over medium-high heat, melt the butter. When the butter begins to foam, add the grapefruit, paprika, and salt. Reduce the heat slightly and saute until the grapefruit is heated through, 2-3 min. Add the spinach leaves and gently fold them together with the warm fruit just long enough to wilt the spinach, about 45 seconds.

Transfer the warm spinach-grapefruit mixture to a salad bowl and add the vinaigrette. Toss well and divide among 6 individual salad plates.

"Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 55

Watercress & Leek Soup

Servings: 8 servings

Ingredients:

1 pound Leeks, trimmed, washed & sliced
2 package Watercress, washed
½ ounce Margarine
3 ½ cub Stock
1 teaspoon Cornstarch
Salt & pepper

Preparation:

Fry leeks & watercress in margarine in a large pot over a low heat for 15 minutes. Keep a lid on the pot, but stir occasionally, don't let it brown. Add stock, bring to a boil & simmer for 10 minutes.
Dissolve cornstarch in a little cold water & add to the soup. Blend till smooth, reheat & serve.

Adapted from Rose Elliot, HTV West "The Good Neighbour Show"

Wheat Soy Sesame Bread

Servings: 1 loaf

Ingredients:

2 tablespoon Baking yeast
2 cub Lukewarm water
¼ cub Oil
¼ cub Sweetener
1 teaspoon Salt (optional)
¾ cub Ground sesame seeds
½ cub Soy flour
2 tablespoon Soy grits
4 cub Wholewheat flour

Preparation:

In a large bowl, dissolve yeast in water. Add remaining ingredients.
Turn out onto a floured bowl & knead till elastic. Add more flour as necessary. Place dough in large bowl, cover & let rise till doubled in size.

Punch down, knead for 3 minutes, adding more flour as needed. Shape into 2 loaves & place in oiled loaf pans. Let rise again till nearly doubled. Bake at 350F for 30 minutes. Should sound hollow when done.

Adapted from Frances Moore Lappe, "Diet for a Small Planet"

White Beans with Sweet Potatoes

Servings: 4 servings

Ingredients:

1 each Onion, chopped
2 each Garlic cloves, minced
1 tablespoon Olive oil
¼ cub White rice, uncooked
2 each Tomatoes, chopped
1 cub Great Northern beans, cooked
1 each Green bell pepper, chopped
2 each Sweet potatoes, peeled & cubed
1 cub Water
½ teaspoon Salt
2 tablespoon Parsley, chopped

Preparation:

Saute onion & garlic in oil until translucent, about 2 minutes. Add rice & saute for 3 minutes. Add the rest of the ingredients, with the exception of the parsley & bring to a boil. Reduce heat, cover & simmer until the rice is tender, about 25 minutes. Garnish with parsley & serve.

"Vegetarian Gourmet, Special Low-Fat Issue" 1995

Whole Wheat Flatbread (Chapati)

Servings: 14 servings

Ingredients:

2 ¼ cub Durum flour
½ teaspoon Sea salt
1 tablespoon Canola oil
2/3 cub -Very warm water

Preparation:

Combine flours and salt in a large mixing bowl.

Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes.

Return dough to bowl, cover with a towel and set aside in a warm place for one hour.

Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel.

Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.)

Cover and place in a warm oven while cooking remaining chapatis.

Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium

HINTS: Substitute durum flour with 1-½ cups whole wheat flour and 1 cup unbleached all-purpose flour.

Spread with margarine or butter after cooking to maintain moistness.

Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias

Wild Rice & Hazlenut Salad

Servings: 6 servings

Ingredients:

¾ cub Wild rice
½ teaspoon Salt
½ cub Hazelnuts
5 tablespoon Currants
1 large Orange, juice only
Citrus Vinaigrette with Hazelnut Oil (See RECIPE)
1 small Fennel bulb cut into small squares
1 Crisp apple
Freshly ground black pepper
Salt

Preparation:

Preheat oven to 350F. Rinse the wild rice, and soak it in water for a half hour, then drain. Add 4 cups fresh water and salt, and bring to a boil. Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly. While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty. Let them cool a few minutes; then rub them in a small kitchen towel to remove most of the skins. Don't worry about any flecks of skins that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large. Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed. Prepare the vinaigrette. Add the soaked currants and the fennel to the warm rice, and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss. Season with freshly ground black pepper, and additional salt, if needed, and serve.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Wild rice Pilaf

Servings: 8 servings

Ingredients:

3 ¾ cub Water
2/3 cub Wild rice, rinsed
2/3 cub Brown rice, rinsed
1 teaspoon Seasoned salt
2 tablespoon Margarine
1 cub Chopped red onion
½ cub Finely diced celery
2 medium Tart apples, peeled & cored & diced
1/3 cub Orange juice
2 Scallions, green parts only thinly sliced
¼ cub Currants
1 dash Cinnamon, nutmeg
Black pepper to taste
2 tablespoon Freshly minced parsley
½ cub Pecans

Preparation:

Stir rices into boiling water & add salt. Simmer covered for 40 minutes. Heat margarine in a large skillet & saute onions & celery till golden. Ad apple & saute for 5 minutes. Stir in cooked rices with juice, scallions, currants & spices. Season to taste with pepper.

Saute mixture for 5 minutes, stirring. Just before serving, heat through, add more liquid if necessary & stir in parsley & nuts.

Nava Atlas, "Vegetarian Celebrations"

Wild Rice With Mushrooms

Servings: 4 servings

Ingredients:

½ cub Wild rice
1 ½ cub Water
1 teaspoon Soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon Ghee
½ cub Mushrooms; sliced
2 tablespoon Green peppers, chopped
1 small Onion, chopped
1 teaspoon Basil
1 tablespoon Parsley

Preparation:

Wash rice well in several changes of cold water. Strain & ensure that all dirt & stones have been removed.

Combine rice with water. Add the soy sauce & Worcesterhire sauce.
Bring to a boil, reduce heat. Cover and simmer for 70 minutes.

Meanwhile, using a skillet, heat the ghee until hot. Add mushrooms & onion & saute for 2 minutes. Add the green pepper & continue to saute for another 3 minutes, until the onion is softened. Toss in the basil & parsley. Stir & remove from heat.

When the rice has softened & the water has almost been evaporated, stir in the saute mixture. Let simmer for another 5 minutes. Serve.

Adapted by Mark Satterly from a recipe posted by Anne Maclellan in Intercook.

Wild Zucchini Rice Salad

Servings: 2 servings

Ingredients:

¼ cub Wild rice
¼ cub Brown rice
1 small Zucchini, grated
1 Tomato, cut in wedges
1 Red bell pepper, cut in dice
½ bunch Spinach, torn
1 Avocado, cut into chunks

Preparation:

Cook the dry rices. (Soak the wild rice in ½ cup water for 2-4 hours. Then cook it in ½ cup water for 15-20 minutes and then add the brown rice and cook together for 45-60 minutes longer. Add extra water if necessary.) The rices will make 1 cup cooked. Cool or chill.
Mix all the ingredients together and toss with a favorite dressing.
This makes a great main dish for two or a side dish for four.

Jeanne Marie Martin "Vegan Delights" Posted by Anne Maclellan

Wine & Honey Glazed Sprouts

Servings: 8 servings

Ingredients:

2 pound Brussels sprouts
½ cub Dry red wine
3 tablespoon Honey
1 ½ tablespoon Soy sauce
2 tablespoon Margarine
½ cub Water
1 ½ teaspoon Cornstarch

Preparation:

Trim stems from sprouts & cut an X into the base. In a small bowl, combine wine, honey & soy sauce.

Over moderate heat, melt margarine in a 3 qt pot. Add wine mixture, water & sprouts. Stir & cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover & cook another 10 minutes.

Dissolve cornstarch in a small amount of water. Stir into the pot & cook another 5 minutes. Remove from heat & serve from a serving casserole.

Nava Atlas, "Vegetarian Celebrations"

Winona Peach Pie

Servings: 8 servings

Ingredients:

FILLING:
½ cub Sugar
3 tablespoon Flour
¼ teaspoon Nutmeg
¼ teaspoon Cinnamon
Salt
4 cub Peaches, sliced & peeled
2 teaspoon Margarine

CRUST:
5 ½ cub Flour
2 teaspoon Salt
1 pound Shortening
1 teaspoon Vinegar
1 cub Water

Preparation:

CRUST: Combine salt & flour. Cut in shortening. Add water & vinegar. Mix. It should be a firm dough, ready to be rolled. If not firm, add a little more flour. Divide into 2. Roll one ball thinly & fit into the bottom of a 8" pie plate.

FILLING: Combine peaches with sugar, flour, nutmeg, cinnamon & salt.
Mix well & add to pie crust. Roll out remaining pastry & cover pie, seal. Pierce the top of the pie in the centre with a sharp knife.

Bake at 400F for 35-40 minutes.

"The Hamilton Spectator", August, 1992

Winter Squash and Apple Soup

Servings: 6 servings

Ingredients:

2 cub Butternut squash
2 cub Sweet potato, peeled & diced
3 medium Apples, peeled & chopped
1 medium Onion, chopped
2 cub Water
½ teaspoon Sea salt
½ teaspoon Chinese 5 spice
¼ teaspoon Cayenne pepper

Preparation:

Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef

Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan

Winter Vegetable & Barley Soup

Servings: 8 servings

Ingredients:

1 cub Barley
14 cub Water
½ cub Tamari
2 teaspoon Garlic, granulated
2 teaspoon Onion, granulated
½ teaspoon Black pepper
1 cub Onions, chopped
1 cub Celery, chopped
1 cub Carrots, chopped
1 cub Turnip, chopped
1 cub Potatoes, chopped
1 cub Cauliflower florets
1 cub Broccoli florets
1 cub Asparagus, chopped
1 cub Kidney beans, cooked
2 teaspoon Basil
2 teaspoon Oregano
1 teaspoon Rosemary

Preparation:

Bring to a boil in 2 cups of the water. Reduce heat & cover, simmer until the liquid has been absorbed, about 45 minutes.

Bring the remaining water to a boil & add tamari, granulated garlic & onion, & pepper. Cook for a few minutes. Add onions, celery, carrots, turnip & potatoes & cook for 10 minutes. Add cauliflower & cook for a couple of minutes. Add broccoli, asparagus & kidney beans & cook for a further 1 minute. Add herbs & serve.

"Vegetarian Gourmet" Fall, 1995

Winter Vegetable Puree

Servings: 4 servings

Ingredients:

1 large Celery root, trimmed, peeled
2 medium Baking potatoes, cubed
2 medium Turnips, cubed
4 medium Leeks, washed & sliced
1 tablespoon Salt
Pepper, to taste

Preparation:

Combine the celery root, potaotes, turnips, and leeks in a large saucepan and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until all of the vegetables are tender, about 30 mins. Drain well and pass the vegetables through a ricer. Add salt and pepper to taste. Divide among 4 plates and serve immediately.

"A Well Seasoned Appetite" Posted by Dan Klepach

Yellow Pepper Soup

Servings: 6 servings

Ingredients:

2 tablespoon Olive oil
3 large Yellow bell peppers seeded & coarsely chopped
4 Shallots; finely chopped
1 ½ cub Raw cashews
3 ½ cub Vegetable stock or bouillon
1 teaspoon Dry mustard
½ teaspoon Fine sea salt
⅛ teaspoon Freshly ground black pepper
Parsley sprigs, for garnish

Preparation:

In a medium skillet, heat the olive oil over medium heat. Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes. Remove from the heat.

Put the cashews and 1-½ cups of the vegetable stock in a blender.
Blend until smooth, about 1 minute. Add the cooked peppers, mustard, salt, and pepper, and puree.

Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock. Bring just to a simmer over medium heat. Serve hot, garnished with parsley sprigs.

Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

Yellow Split Pea Soups

Servings: 6 servings

Ingredients:

2 cub Dried yellow split peas
8 cub Vegetable stock
2 medium Potatoes
2 large Carrots
3 Celery stalks
1 large Onion
1 Turnip, peeled
2 Parsnips, peeled
3 teaspoon Mustard powder
1 dash Allspice
1 teaspoon Cumin
1 teaspoon Marjoram
1 teaspoon Thyme
2 teaspoon Salt
Freshly ground pepper
Croutons

Preparation:

Rinse split peas, bring to a boil in the stock. Coarsely chop the vegetables & add to the water as it comes to a boil. Lower heat & simmer for about 1 ½ hours. Puree soup in batches until it is quite smooth. Add spices & herbs & season with salt & pepper. Reheat gently.

"Sundays at Moosewood Restaurant"

Yin-Yang Soup

Servings: 4 servings

Ingredients:

2 cub Sweet corn kernals
3 cub Water
½ teaspoon Salt
½ cub Chopped fresh spinach
½ cub Cornstarch
1 teaspoon Vegetable oil

Preparation:

Try your hand at swirling two colorful purees into this universal symbol!

DIRECTIONS:
===========
Place corn in a blender with 1 cup water and ¼ teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside.

Place spinach in a blender with 1 cup water and remaining ¼ teaspoon salt. Blend until smooth, remove mixture to a second bowl and set aside.

In a separate bowl, mix cornstarch with 1 cup water until blended.

Heat ½ tsp. oil in a saucepan over medium heat. Add corn puress.
Add half of cornstarch mixture, stirring until smooth. Then empty contents into a large 2-quart serving bowl.

Clean pan and heat remaining ½ teaspoon oil over medium heat. Add spinach puree and stir. Mix in remaining half of cornstarch mixture.

Pour spinach mixture into corn mixture and swirl to create desired design. (Each vegetable puree will hold its shape). Serve warm.

Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g fat, 0 mg chol, 37 mg calcium

Source: Chef George Tang of Harmony Vegetarian Restaurant Recipe published in: Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias

Zesty Artichoke Basil Sauce

Servings: 4 servings

Ingredients:

6 ounce Marinated Artichoke Hearts, drained reserving the marinade
1 cub Onion, slivered
1 large Garlic clove, minced
14 ½ ounce Whole peeled tomatoes
6 ounce Tomato paste
1 cub Water
2 tablespoon Fresh basil, chopped
½ teaspoon Salt

Preparation:

In a 2 ½-quart saucepan, heat the reserved marinade. Cook and stir the onion and garlic in the marinade for 2 to 3 minutes or until tender. Chop the artichoke hearts and add to the onion mixture with the tomatoes and juice, tomato paste, water, basil and salt. Break up the tomatoes. Bring to a boil, then reduce the heat to low, and simmer, uncovered, for 15 to 20 minutes.

SAVORY CAPER AND OLIVE SAUCE.

Eliminate the marinated artichoke hearts and basil. In a 2 ½-quart saucepan, heat 2 tb of Olive Oil. Cook and stir the onion and garlic for 2 to 3 minutes or until tender. Add ¾ cup sliced and quartered zucchini, tomatoes and juice, tomato paste, water, salt, ½ cup (2 ¼ oz can) of drained and sliced olives, and 2 tb of drained capers.
Proceed as directed above.

Jeanne Marie Martin, "Simply Vegan" Posted by Anne MacLellan

Zesty French Dressing

Servings: 1 servings

Ingredients:

1 cub Corn oi
¼ cub Vinegar
⅛ teaspoon Pepper
1 teaspoon Salt
¼ teaspoon Paprika
1 dash Celery salt
1 teaspoon Sugar
⅛ cub Ketchup
3 teaspoon Lemon juice
1 teaspoon Worcestershire sauce
1 Garlic clove

Preparation:

Measure ingredients into a jar with a tight seal. Shake well. Chill for several hours. Remove garlic. Shake before serving.

Adapted from Hamilton Spectator June 9, 1993

Zesty Mashed Potatoes

Servings: 4 servings

Ingredients:

5 large Potatoes, baked or boiled
3 tablespoon Ghee
1 teaspoon Salt
1 dash Black pepper
2 Minced green chilies
3 tablespoon Water or soy milk
1 Fresh parsley for garnish

Preparation:

Mash the potatoes sans their skins. Add all the ingredients. Use warmed water or soy milk. Whisk till creamy with a fork. Serve immediately or keep warm in a double broiler.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Zucchini Quesadillas

Servings: 4 servings

Ingredients:

3 each Flour or corn tortillas
½ cub Green onions, thinly sliced
1 medium Jalapeno chile, seeded & minced
2 cub Zucchini, julienned
1 cub Corn niblets
¼ cub Black olives, sliced

Preparation:

Preheat oven to 400F. Place one tortilla on an ungreased oven baking sheet & layer with half the remaining ingredients. Top with a second tortilla & the rest of the filling. Finish with the final tortilla.
Bake about 10 minutes, till the tortilla are browned around the edges. Cut into quarters & serve hot.

"Vegetarian Gourmet" Spring, 1995